Eggplant Caviar
I have never eaten caviar, which is considered to be somewhat of a luxury food. Even if I had the chance to try it, I’m not sure I would. I just can’t get past the fact that caviar is “ripe, egg masses of fish.” Fish eggs don’t sound too appetizing, but I’m sure many people would insist they're actually quite good.
Even though regular caviar isn’t part of the Daniel Fast, you can easily substitute the eggs with eggplant for a tasty vegan version of this expensive delicacy.
- 1 small eggplant (about 1 – 1 ½ pounds)
- ½ tablespoon extra-virgin olive oil
- ¼ cup red onion, diced
- 1 clove garlic, minced
- ½ cup canned chickpeas, drained
- ½ cup chopped fresh tomato, unpeeled and unseeded
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
Preheat oven to 450 degrees. Wash eggplant and dry thoroughly. Poke holes across surface of eggplant with a fork, and place on a baking sheet. Bake 20-25 minutes or until the skin is darkened and eggplant is tender. Remove from oven and set aside until cool enough to touch.
While eggplant is cooling, heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring constantly so garlic doesn’t burn. Stir in chickpeas, tomatoes, basil, parsley, lemon juice, and salt.
Scoop out pulp from eggplant and add to skillet. Cook about 5 minutes or until heated through. Transfer mixture to a food processor or blender, and puree to reach desired consistency. For a chunkier texture, pulse food processor or blender a few times. For a smoother texture, process about 30 seconds. Serve immediately or let sit at room temperature for a few hours to allow flavors to blend.
Yield: 6 servings (serving size: about ¼ cup)
- Serve warm or cold.
- Mix with brown rice or quinoa for a main dish or side dish recipe.
- Use as a spread with Romaine Wraps.
- Enjoy as a dip with fresh vegetables.