Photo Courtesy fotolia/muh23
This version of the recipe for eggplant caviar comes from Aleppo in Northern Syria.
Ingredients
- 6 mid-size ‘Tadifi’ eggplants
- 2 large yellow sweet onions
- First cold-pressed olive oil (up to 1/3 cup)
- 1/2 lemon (juiced)
- Salt & pepper
Directions
- Roast the eggplants, turning them regularly until they get very soft.
- Taking them by the stem, peel them and let them drain in a colander for 1/2 hour. Then mash with a fork into a purée.
- Chop finely the onions and mix into the eggplant purée. Slowly and gently pour the oil, stirring like you would do for mayonnaise.
- Add the lemon juice, salt and pepper. Can be served lukewarm or chilled on toasted bread or on hard-boiled eggs cut in half.
