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 Magic®

1/4 cup balsamic vinegar

1 tablespoon lemon juice

5 tablespoons cane syrup

1 tablespoon Chef Paul Prudhomme's Magic Barbecue Seasoning®

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.