Aubergine Caviar

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 lbs	908g / 32oz	Eggplant
2		Yellow peppers
2		Tomatoes
1		Onion - minced
2		Garlic cloves - minced
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Orange juice
1 tablespoon	15ml	Ground coriander
2 oz	56g	Olive oil
2/3 cup	157ml	Yogurt
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Flat-leaf parsley

Recipe Instructions

Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes. Place them on a baking sheet and place them in the oven. Roast until soft, about 20 minutes.

Peel eggplant, peppers and tomatoes. Saute minced onions and garlic. Put mixture in food processor and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley.

Source:
"MELTING POT with Michael Symon - (Show # MP-1A29) - from the TV FOOD NETWORK"

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