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Eggplant Caviar (Prodigy)

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      Title: EGGPLANT CAVIAR (PRODIGY)
 Categories: Appetizers, Spreads, Vegetarian, Vegetables
      Yield: 6 Servings
 
      3    Eggplants
      3    Garlic cloves; minced
    1/3 c  Olive oil
      1 tb Minced parsley
           -(or Onion, Basil or
           - Anchovies)
      1    Lemon, juice only
           Salt and pepper
 
  This makes a dip that is delicious on raw vegetables or spread on
  French bread, and is good as an appetizer, snack or light lunch.
  
  HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches
  from the flame. Broil for 50 minutes, turning once, until very soft.
  Scoop out the flesh and discard the seed strips. Pass through the
  coarse blade of a food mill or coarsely mash by hand. Add garlic to
  taste (be careful, the taste becomes stronger with time). Beat in the
  olive oil. Add the parsley, lemon juice, salt and pepper.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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