Eggplant "Caviar"
2 medium eggplants, about 1 lb (450 g) each
4 Tbs (60 ml) lemon juice
1/2 cup (125 ml) chopped fresh parsley
4 garlic cloves, crushed through a press or chopped very fine
6 to 12 drops of Tabasco sauce (or to taste)
Salt and freshly ground black pepper to taste
Wrap the eggplants in aluminum foil and bake in a 400F (200C) oven for one
hour, until very soft. Unwrap carefully and allow the eggplants to cool
before handling. Scrape the softened eggplant out of the skins and place in
a food processor or blender. Add the remaining ingredients and puree until
smooth. Transfer to a serving bowl and chill in the refrigerator for at
least 2 hours. Taste and adjust the seasoning if necessary. Serve cold as a
dip with crackers or crudites, or as a spread on melba toast or thinly
sliced bread. Serves 8 as an appetizer.