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Eggplant caviar

A smoky tasting appetizer perfect for when you have extra eggplants. 



  • 2 whole big eggplants
  • 4 tablespoons olive oil
  • Salt and black pepper, to season
  • Rustic crackers or pita chips, for serving


  1. Preheat grill to high direct heat, or oven to 450°F.
  2. Use a fork to poke some holes in the eggplant. Then place whole eggplants, as is, directly on grill grates, or on a sheet pan in the oven.
  3. Rotate eggplants one-quarter turn every 10 minutes for approximately 40 to 50 minutes, or until all of the skin is charred to a crisp and eggplants have blown steam like a kettle and shrunken in size by at least half.
  4. Let cool in a large bowl, then remove skin and discard (while keeping all of the eggplant liqueur in the bowl). Use a double-bladed chopper or similar facsimile to chop into a fine mush.
  5. Add oil, salt, and pepper and blend thoroughly with a fork. Serve with rustic crackers or pita chips. Enjoy!

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