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Peasant Caviar

The rich flavour of roasted eggplant is perfect as an appetizer served in mini pita pockets or on a crostini. With the garlic, soy and tomato, the flavours are strong enough to hold up to this delicious Cote du Rhone.

Servings: 6 – 12

Ingredients

• 2 small eggplants
• 4 garlic cloves, peeled, slivered
• Salt and freshly ground pepper to taste
• 2 teaspoon soy sauce
• 4 tablespoons olive oil
• 1 med tomato peeled, seeded, and diced
• 1/4 cup golden raisins
• 1/4 cup toasted pine nuts
• Chopped Italian parsley

To serve

• Mini pita pockets or crostini

Directions

1. Pre heat the oven to 350F
2. Cut the eggplants in half lengthwise, make several deep slits in the flesh careful not to pierce the skin. Insert the garlic slivers in to the slits, lightly sprinkle the eggplant flesh with salt and place the halves on a baking sheet. Bake for 1 hour
3. Carefully remove the eggplants from oven. Let them cool slightly, invert them on paper towels. As the eggplants finish cooling, gently squeeze them to eliminate any excess liquid.
4. Scrape the eggplant flesh and garlic out of the skins in to a mixing bowl and mash with a fork. Season to taste with salt and pepper. Stir in the 2 tsp of soy sauce, 4 tbsp olive oil, diced tomato, and 1/4 cup raisins, cover and refrigerate overnight.
5. Just before serving, stir the caviar well and correct seasonings. Stir in the pine nuts and chopped parsley.

Wine pairing

Select Wines, Heritage Cote du Rhone Ogier

Source

Adapted by Teresa from the Silver Palate Cookbook