January 19th, 2006

Spicy Eggplant Caviar

Spicy Eggplant Caviar

• 1 large eggplant, unpeeled
• 1/4 cup chopped onion
• 2 Tbls. lemon juice or lime juice
• 1 Tbls. olive oil or vegetable oil
• 1 small clove garlic
• 1/2 tsp. salt
• 1/2 tsp. Sriracha hot chile sauce
• lemon slice (optional)

Preheat oven to 350° F. Place eggplant in shallow baking dish. Bake 1 hour or until soft, turning once. Trim off ends; slice eggplant in half lengthwise. Place cut-side-down in colander and let drain 10 minutes. Scoop out pulp; reserve pulp and peel.

In blender or food processor, combine eggplant peel, onion, lemon juice, oil, garlic, salt and Sriracha sauce. Cover; process until peel is finely chopped. Add eggplant pulp. Cover; process just until chopped. Place in serving dish. Garnish with lemon slice if desired. Serve with crackers or tortilla chips. Makes 1 1/2 cups.


I bought some frozen shelled edamame and prepared a cup of it according to the directions (boil for three minutes and let sit for two). I then sprinkled them with sea salt and freshly-ground pepper, just like everyone says you should do it. I was expecting something fantastic, but I thought they tasted a bit icky. They seemed... ah... not exactly crunchy, but kind of hard and unpleasantly textured. Did I fail to cook them long enough, or is that just how they are? Do the un-shelled kind cook up better? Should I add more spices? (???!?!!!?) They also made my stomach feel gross, but that could be all in my brain. Anyhow, I found the recipe for the edamame hummus that was posted here a few weeks ago and I was thinking about trying that. I'd love some other input, though. What do I doooooooo?

Thanks in advance for all of your wonderful suggestions (that I know you're going to come up with. eventually.)! Maybe I should post here more often than once every two years.