Makes 4½ cups
1 cup zucchini, fire roasted, finely chopped
2 cups eggplant, fire roasted, finely chopped
½ cup red bell pepper, fire roasted, finely chopped
4 teaspoons garlic, fire roasted, finely chopped
½ cup onions, fire roasted, finely chopped
1½ tablespoons Chef Paul Prudhomme's Vegetable Magic®
¼ cup balsamic vinegar
1 tablespoon lemon juice
5 tablespoons cane syrup
1 tablespoon Chef Paul Prudhomme's Barbecue Magic
½ 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