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Farm Fresh: Eggplant Caviar makes elegant and unusual appetizer

Thursday, July 06, 2000

Tested by Arlene Burnett

Salsas, vegetable dips and run-of-the-mill appetizers -- they're good but predictable. Avoid being predictable and try Eggplant Caviar. This recipe is not difficult. The only time-consuming part is baking the eggplant for one hour. Other than that, it's a breeze.

Eggplant Caviar

1 large eggplant
Salt and freshly ground black pepper
juice of 1/2 lemon
3 large cloves garlic, chopped
2 tablespoons olive oil
1 tomato, skinned, seeded and chopped
Pinch of oregano

Preheat the oven to 325 degrees. Prick and bake the whole unpeeled eggplant for 1 hour, until tender. Remove from the oven and allow to cool. Scoop the eggplant flesh into a blender or food processor. Add salt and pepper to taste, a little of the lemon juice and the garlic and process until well mixed. Slowly add the olive oil. Add the tomato and oregano and blend again. Check for seasoning and add more lemon juice if needed. Serve either in a bowl or on individual plates with French bread.

Serves 4.

"The Vegetable Market Cookbook," by Robert Budwig

If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

Thursday, July 06, 2000

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