Eggplant caviar

This crowd favorite is super easy to make and is sure to be a home run!!

Ingredients:

2-3 medium size eggplants

2 Bell peppers

1 Clove of garlic

1 Finely diced shallot

2-3 Lemons

Parsley

Olive Oil

Method:

On a grill or a gas burner place the eggplants and bell peppers and char the entirety of the vegetables. When they are charred and cooked through place in a large bowl with clear film on the top of it. Leave them to steam. The film will inflate, then deflate turning concave. At this point cut the eggplants in half and scoop the flesh out. Chop finely and place in a new bowl. Take the bell peppers and peal the charred skin of. Remove the seeds and dice finely. Add the peppers to the new bowl. There will be brown juice in the bottom of the steam bowl. Reserve that for later.

Finely mince the shallots and add to the rest of the veggies. Micro plane the garlic and add the zest and juice one lemon to the bowl. Finely chop 1/4 cup of parsley and add it to the bowl. Add 3 tablespoons of good extra virgin olive oil.

Mix and add salt and pepper to taste. You might need to add more lemon juice depends on personal preference. If you don’t like garlic you can omit it. Best to serve this on little crostini’s!