This is not a pretty dish.
What's pretty about a brown, lumpy, gelatinous mixture with some bits of red and green in it to dress it up? Like putting lipstick on a pig, right?
Well, this stuff is the bomb (if you can get past how it looks).
I've made this many times, using different recipes for inspiration. I like adding some roasted zucchini to the eggplant as a variation, but if you're a purist, stick to just eggplant. It's really a simple recipe and you can put it on everything.
Eggplant Caviar is lovely as a topping for our Cheese Crisp "Crackers" or on a beautiful piece of roast beef. I also love it on a bed of lettuce with chicken breast, roasted red pepper, a drizzle of olive oil and fresh ground pepper.
I've even eaten it with a spoon, directly out of the refrigerator.
It's that good.
This time, I'm convinced that this recipe is extra (EXTRA) good. I made it during the full blood-moon lunar eclipse. It's absolutely infused with lunar energy. Or would that be solar? Or both? Well, whatever.
Just try it.
2 Medium or 3-4 small Eggplant (Aubergine) weighing approx 2 lbs (or 1 kilo)
1/3 cup Fresh Parsley, finely chopped (or 1/2 Tbsp dried)
1 Tbsp Olive Oil
3 tsp Balsamic Vinegar
1-1/2 tsp Magic Mushroom Powder
1/2 tsp Dried Garlic
1-1/2 tsp Red Pepper Flakes (optional)
Preheat oven (or grill) to 350°F (175°C)
Wash the eggplants and pierce them carefully in several places each, using a fork or sharp knife.
Place the prepared eggplants in a shallow baking dish (or directly onto rack on grill) and roast for approximately 30-40 minutes, turning once during that time. Remove when the eggplants are soft to the touch and slightly deflated. Let cool thoroughly.
Once cooled, cut the eggplants lengthwise and scoop the entire insides into a large mixing bowl. Discard the eggplant skin and stem.
Using two forks, shred and mash the eggplant flesh until it reaches an even, yet lumpy consistency. Add the remaining ingredients to the eggplant and stir to combine.
Refrigerate for an hour to blend the flavors before serving.
Makes 2-1/2 to 3 cups, depending on the size/quantity of eggplant.