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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Adapted from my local newspaper as a replacement for the too expensive Beluga caviar. I don't personally like caviar, but my husband does. I am posting this as a private recipe. If you are seeing it, then he must have liked it. If you can't find Greek yogurt, you can strain regular yogurt through cheesecloth until it is thickened and almost cheese-like. Ingredients:
1 large eggplant (about 1 1/2 pounds) |
5 anchovy fillets (or 1 tablespoon anchovy paste) |
3 garlic cloves, finely minced |
1 large shallot, minced |
1 1/2 tablespoons capers, rinsed, drained and chopped |
1/2 teaspoon fresh ground black pepper |
4 tablespoons extra virgin olive oil, divided |
1 teaspoon fresh lemon juice (or to taste) |
salt |
2 -3 tablespoons chopped parsley, for garnish |
toast points or toasted pita bread, wedges |
chopped hard-cooked egg |
chopped red onion |
capers |
greek yogurt |
Directions:
1. Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft.
2. Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside.
3. Once eggplant is done, allow to rest until is cool enough to handle. Cut open and scoop out the pulp into a large strainer. Scrape the inside of the skin with a spoon to remove all the pulp. Press pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine.
4. Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley.
5. Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.
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