Frank's Recipes! Poor Man's Caviar

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Poor Man's Caviar

Serves: 4 to 6

4 tablespoons olive oil
3 medium size eggplants, ends removed and cut in half lengthwise
1 small onion minced
3 garlic cloves, finely minced
6 basil leaves, minced
2 tablespoons chives, finely sliced
1 lemon juiced
2 medium tomatoes, peeled, seeded and diced 1/8 inch
salt and freshly ground pepper

Preheat oven to 350 degrees. Brush a baking pan with one tablespoon of olive oil. Lay the eggplant halves, skin side up on the baking pan. Roast until the eggplant collapses and is tender, about 40 to 50 minutes. Set aside and cool.

Heat up one tablespoon of olive oil in a large non-stick sauté pan, over medium heat. Add the onion, bell pepper and garlic and sweat the vegetables until soft (do not brown), stirring now and then. Set aside to cool. When the eggplants are cool enough, peel away the skin and chop the flesh finely on a cutting board. Transfer the chopped eggplant into a large mixing bowl. Add the onion, bell pepper, and garlic mixture, basil, chives, lemon juice, tomatoes and the remaining two tablespoons of olive oil. Season with salt and pepper and mix well. Chill until ready to use.

The eggplant dip looks especially beautiful in a hollowed-out Savoy cabbage, sprinkled with chopped chives and garnished with quartered red radishes. Serve chilled or at room temperature with toasted French country bread.

As an option, coarsely minced black olives of finely chopped anchovies can be mixed into the eggplant dip.

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