Eggplant Caviar II

Recipe Ingredients

4 lbs	1816g / 64oz	Eggplant - halved
		Olive oil - for brushing, plus
2 oz	56g	Olive oil
2		Shallots minced
4		Garlic cloves - minced
1 lb	454g / 16oz	Tomatoes - peeled, chopped
2 tablespoons	30ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Pita wedges - as an accompaniment

Recipe Instructions

Preheat oven to 350 degrees.

Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.

Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.

After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.

Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges

This recipe yields 8 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1B42) - from the TV FOOD NETWORK

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