APPETIZER: Grilled or roasted eggplant is delicious as a spread on toasted bread. Here are 2 recipes to try out.

EGG PLANT CAVIAR:

2 egg plants, about 1 lb. each                                      

dressing:

    ¼ cup each freshly minced onion, green onion & green pepper, finely chopped 

    1 tsp. minced garlic                                                 

    1 tsp. sugar                                                 

    1 tbsp. lemon juice                         

    ¼ cup olive oil                                                        

    1 cup tomatoes, peeled, seeded, finely diced

    fresh-ground black pepper

Preheat oven to 400 degrees F. Place eggplants on a sheet of heavy-duty aluminium foil and bake for 1 hour, or until egg plants are very soft. 

Let egg plants cool completely.  Scoop out the pulp and transfer into a large bowl. Add in dressing ingredients and toss well together to mix.  Serve with toast.

                                                                                   

EGG PLANT DIP WITH WALNUTS:

2 large egg plants, about 1 lb. each

½ cup walnuts                         

2 tbsp. olive oil

1 fresh red chilli, seeded, finely chopped                   

1 garlic clove, finely chopped                                    

2 to 3 tbsp. sherry vinegar

3 to 4 tbsp. extra virgin olive oil                                 

½ tsp. sea salt

Grill eggplants until skin is blackened and blistering and flesh is soft. Remove and cool until able to handle. Peel off skins, cut eggplants in half longwise and scoop out the flesh. Leave the flesh in a colander to drain for 30 minutes.

Cook chilli in olive oil over medium heat for 2 minutes or until soft.  In a food processor fitted with steel blade, process chilli with its oil, the walnuts, garlic, 2 tbsp. of the vinegar, 3 tbsp. of extra virgin olive oil, salt and the drained eggplants to make a smooth paste.  Taste and adjust seasoning, adding more oil or vinegar and salt if desired.

Serve on toasted pita bread, crackers or fresh bread. May keep for about 1 week, well covered, in the refrigerator.