eggplant caviar
inspired by Micah Wexler of the amazing Wexler’s Deli
watch a step by step on how to make this in the highlights section of my instagram
ingredients
2 eggplants
1 red bell pepper, finely chopped
1/4 red onion, chopped
2 cucumbers, finely chopped
1/2 clove of garlic, crushed
1 tablespoon extra virgin olive oil
juice of 1 lemon
kosher salt and freshly cracked pepper, to taste
On one of the burners of your stove turn the fire on to medium/high. Make sure your eggplants are very dry. Put the eggplants directly on the flame sitting directly on the burner grate. Let skin turn black and rotate eggplant with tongs to make sure eggplant gets scorched on the outside evenly. Repeat with second eggplant. When eggplants are done place in a bowl and cover with plastic wrap. Once cooled enough to handle peel off all the skin and tops of the eggplants and transfer the flesh to another bowl.
Chop the eggplant flesh with a knife directly in the bowl. They should be very soft so there is no need to put them on a cutting board. Add in all the other ingredients and season to taste. Serve with bread or eggs or just as a side. This keeps very well in the refrigerator for a few days.