Eggplant Caviar

from the kitchen of Chef Paul Prudhomme

Makes 4-1/2 cups

ingredients
1 cup zucchini, fire roasted, finely chopped
2 cups eggplant, fire roasted, finely chopped
1/2 cup red bell pepper, fire roasted, finely chopped
4 teaspoons garlic, fire roasted, finely chopped
1/2 cup onions, fire roasted, finely chopped
1-1/2 tablespoons Chef Paul Prudhomme's Vegetable MagicŪ
1/4 cup balsamic vinegar
1 tablespoon lemon juice
5 tablespoons cane syrup
1 tablespoon Chef Paul Prudhomme's Magic Barbecue SeasoningŪ
1/2 cup yellow bell pepper, fire roasted, finely chopped
how to prepare

Combine all ingredients and stir gently to combine.  Eggplant caviar may be used a relish with all your meat, vegetable and seafood dishes.  This caviar may also be used as a spread on melba toast, crackers, bagels or your favorite breads. 

Note:  Make sure all vegetables are fully roasted to give a rich, smoky taste. - Vegetables should be charred heavily in a very hot cast iron skillet and then peeled.

Copyright © 2003 by Paul Prudhomme