I don’t know why they call it caviar. It is really just a good roasted eggplant dip with some leftover endive dippers.
I grew those eggplant with my love, and the endive were a gift..
We are getting to the point where our friends save leftovers for us to use while they are cooking. The endive outer leaves were used for a cocktail party, but we still squeezed out some more outer leaves for this eggplant dip..
- 2 smallish white eggplants
- olive oil
- fresh herbs- basil and tarrago
- juice of 1 lemon
- pine nuts
- salt and pepper
- dippers- like endive leaves
Roast the eggplants. I cut mine in half and put them cut side down and scored on a well oiled and salted cookie sheet. Into a 400 degree oven for 20 minutes until browned and soft. Once they are cool enough to handle, peel back the skin and put the insides into a food processor. Add the lemon juice, herbs, salt and pepper, and a tiny splash of olive oil. Pulse until smooth.
Then finish off with some more seasonings and pine nuts. Dip the gorgeous endive into it. Or crackers. Whatever you have.
It does have a little bit of roe-like texture. Maybe that is why they call it caviar..