No recipe this time, but honestly you’re not missing all that much.
I think this came out to be less than the sum of it’s parts. Essentially it’s broiled eggplant, sweated onions, garlic, and green pepper mixed with fresh tomatoes, lemon juice, sugar, salt, and pepper. All good stuff up to this point, but it all went for a spin in the food processor, and came out a mushy unappealing terra cotta.
The idea is to chill this for a few hours and then serve it with crackers or baguette. In this regard the texture was way off, it had tiny chunks in a soupy liquid destined to slip and slide. Its texture was wrong in the same way that store bought salsa can be wrong. If it had been completely smooth and thickened it could have worked well, if it had been left chunkier with something to bite into it might have been nice. As it was all the ingredients lost their individual identities, but didn’t really meld into a flavour partnership. Bland, watery, and ugly was the take home message of this dish. I had 12 hungry people in my living room devouring anything put in front of them, but there was plenty of this left at the end of the evening.
A day or two later I cooked down some the remainder and used it as a pizza sauce. It worked remarkably well in that incarnation. Eggplant, tomato, and onions all have a lot of water in them, I think the water either had to be left in the cell structure of the vegetables, or cooked out. Food processing it just left is soupy and uninspiring.
2 replies on “46. Eggplant Caviar p.11”
I hate to say it KC, but that looks like canned chili.
On that subject, whenever I consume too much Orange Crush, my intestinal system instinctively evacuates all of it’s contents. That photo looks suspiciously like you have been tracking my habits.