"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for EGGPLANT CAVIAR, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, April 13, 2009


1 eggplant
1/2 cup walnut pieces
1/4 cup minced onions
1/4 cup minced fresh parsley or 1 Tbs dried
1-2 tsp minced hot finger chile pepper, depending on taste
1 clove minced garlic
1/2 tsp salt
2 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
freshly ground black pepper, to taste

Prick the eggplant in several places with a fork. Place it on a microwave— safe dish and cook at full power (650-700 watts), uncovered, until soft and collapsed, 10 minutes. Set it aside to cool.
Arrange the walnut pieces on another microwave—safe dish, and cook uncovered, until fragrant and toasted, 2 1/2 minutes. Chop fine.
Scrap the eggplant flesh into a wooden bowl and coarsely chop.
Stir in the walnuts, onion, parsley, chile pepper, garlic, salt and pepper. Then slowly beat in the oil and lemon juice. Adjust the seasonings as necessary.
Cover loosely and let stand at room temperature for several hours before serving.
Yields 1 1/2 cups
Note: This recipe was cooked on high in a carousel microwave using microwave safe containers. If microwave is less powerful you will have to allow cooking time (approx. 1 1/2 times the amount called for) . If you do not have a carousel, rotate the dish.

Number Of Servings:
Number Of Servings:
1 1/2 cups




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