Classic Eggplant Caviar
|Tomatoes||4 , skinned and finely chopped|
|Onion||1 , grated|
|Onion||1 , finely chopped|
|Garlic||6 Clove (30 gm), crushed|
|Olive oil||3⁄4 Cup (12 tbs)|
|Black pepper||To Taste|
Brush a piece of aluminum foil well with oil.
Wrap around eggplant and bake until soft in a 3500 oven about 30 minutes.
Meanwhile, mix tomatoes, onions, garlic and salt.
Unwrap the eggplant.
Carefully remove skin and mash meat very fine.
Add tomato mixture.
Continue mashing, slowly adding olive oil, salt and pepper.
When very fine and well mixed, set in refrigerator until very cold.
Serve surrounded by crushed ice with fingers of hot buttered toast.