Eggplant Caviar
Recipe from: Real Simple Magazine
1 large eggplant
1/2 of an onion, finely chopped (you want to end up with about a 1/4 cup)
1 clove garlic, finely chopped
2 tablespoons chopped flat leaf parsley, plus more for serving
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 tablespoon mayonnaise
kosher salt and black pepper
bread and cut up vegetables for dipping
Preheat your oven to 400º. Using a fork, prick the eggplant all over. Place on a foil lined baking sheet and roast until tender (50 - 60 minutes). When the eggplant is cool enough to handle, halve lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl. Add the onion, garlic, parsley, oil, vinegar, mayonnaise, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix. Sprinkle with additional parsley and serve with bread and vegetables.