Peasant Caviar (Eggplant Puree)

Recipe Photo: Peasant Caviar (Eggplant Puree)
Author
Katie Kambridge
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 2½ cups
Recipe Description

Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.

Ingredients

1 recipe grilled or roasted eggplant for puree

1 medium garlic clove, minced

3 tablespoons minced shallot or sweet onion, such as Vidalia

¼ cup freshly squeezed lemon juice, or more to taste

3 tablespoons extra-virgin olive oil, plus extra for serving (optional)

Salt and pepper

⅓ cup toasted pine nuts or chopped walnuts

⅓ cup golden raisins, optional

¼ cup chopped parsley or mint

 

Preparation
  1. For a smooth texture, place the eggplant, garlic, shallot or onion, lemon juice, 3 tablespoons olive oil, 1 teaspoon salt, and pepper to taste in a food processor, and pulse to the desired texture.
  2. Scrape the mixture into a medium bowl.
  3. Alternatively, for a coarse texture, finely chop the eggplant and place it in a medium bowl.
  4. Add the garlic, shallot or onion, lemon juice, 3 tablespoons olive oil, 1 teaspoon salt, and pepper to taste, and stir to mix.
  5. Fold in the nuts, raisins, if using, and parsley or mint.
  6. Taste and adjust the seasoning with salt and pepper, if necessary.
  7. Drizzle with olive oil, if desired, and serve.

     
Nutrition Information