I’ve noticed that since my sister (Codename: Surfer Psychologist) headed off to Hawaii, I’ve been enjoying healthy appetizer dips as my dinner about once a week. And I realized this isn’t as crazy as I thought because one of my co-workers routinely orders an appetizer for her main course whenever we grab dinner together. So, imagine my excitement when I had to make this eggplant caviar for this week’s French Fridays. Plus, being Filipino, I grew up regularly eating eggplant!
The only downside to this eggplant caviar was the 45 minute roasting time. Now, I love roasted veggies, but I’ve never actually used them as a first course for that very reason. I was getting rather impatient and hungry that I contemplated scrapping the whole roasting idea and instead preparing my half-pound eggplant like I usually do, by cutting the eggplant into long strips, dipping them in a beaten egg mixture, and then frying them in a pan. But, I held off on that idea and tried to busy myself with errands. Seriously, I balanced my checkbook, paid bills, organized my mail pile, packed a box to ship to Surfer Psychologist, and walked to the bank next door. Yeah, I probably shouldn’t have made this dish on an empty stomach.
Anyway, when the dip was finally ready, it was pretty tasty! Of course, I left out the raw onion (gross) and doubled up on my new favorite spice, cayenne pepper. I ate this dip on pieces of toast, which was pretty good. The only other odd part about this dip was that Dorie has you throw the skin out. That’s pretty much sacrilege in my family, but I went with it. I think I’ll keep the skin next time.
To see how other bloggers fared with this eggplant caviar, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.