This past Shabbat, we had a potluck lunch with the women I learn with every week during the summer. We all made various dishes and it was a really wonderful meal. I will miss learning over the winter with everyone!
I made salads and side dishes. Among my contributions was this recipe for Eggplant Caviar. I think that another name for this is Romanian Eggplant. My Aunt Esther (A”H) used to make this all the time. Her family was from Romania, and I think this may be common from that region.
2 eggplants, whole
1/4 cup minced onion
1/4 cup minced peppers (optional)
1 tablespoon olive oil
1 lemon juiced (about 1/4 cup)
Salt and pepper to taste
Roast the eggplants whole in a 425*F oven until soft. Slice some holes in the eggplant to release steam, otherwise it might explode in the oven. (This has happened to me and cleaning the oven is not pleasant.)
When the eggplants are cooked, cool and let drain. Scoop out the inside of the eggplant. Add the onions, peppers, oil, lemon juice, salt and pepper and blend together.
I don’t make this often, and I guess absence makes the heart grow fonder.
By Sunday, there was hardly any left! This was all that was left to take a picture of:
Everyone loved it!