Eggplant Caviar recipe
This is a traditional Romanian dish that is often prepared in the fall after roasting an eggplant over an open fire (our healthy equivalent to roasting marshmallows).
1 organic eggplant (a smaller size is preferred because of fewer seeds)
1 cup organic mayonnaise (recipe on website)
1/2 cup fine chopped organic onion
Salt and pepper to taste
Bake the eggplant in a glass covered pan at 300⁰F after cutting a few slits in the skin with a sharp knife. When the eggplant is done, it will be soft and easy to peel the skin off.
Let the eggplant cool completely and thoroughly chop up the eggplant with a ceramic knife* until no chunks are left (see picture for consistency).
Discard the liquid and mix the eggplant spread with the rest of the ingredients.
* avoid using a metal knife since exposing the eggplant to metal will speed oxidation