There’s nothing fishy about this caviar! Velvet eggplant and roasted garlic, mmmMMM.
Get printed recipe here: http://www.tastyandmeatless.com/
Originally produced for TV by Joy Waters and Positive Media for broadcast on Time Warner Cable’s cooking show: Tasty and Meatless.
Check out more cool projects at Positive Media Hawaii and let’s get inspired together:
0:25 Preheat the oven to 375º.
0:30 Slice the head of garlic down the middle to expose the cloves. Brush each half with some olive oil and put them in the baking dish.
0:40 Wash the eggplants and place as-is in a baking pan. Put the eggplant in the baking dish with the garlic. Bake for 30-40 until the eggplant is soft.
1:10 To make the pita crisps, slice each pita down the center, and slice in half again, until you have 4 triangles for each pita bread. Place in a large mixing bowl, drizzle with olive oil and sprinkle with the curry powder. Use your hands to mix it well together. Spread out the pita triangles on a cookie sheet and bake at 375º for approximately 10 minutes, until crisp.
1:35 After the eggplant gets cool, scoop the flesh away from the skin and into a bowl.
2:05 Squeeze each of the garlic cloves out from their skin and add to the eggplant.
2:25 Using a fork, mash the eggplant and garlic together.
2:35 Add the onions, parsley, basil, lemon juice, coriander, pepper and salt.
3:17 Mix everything until it is well blended.
Serve the eggplant caviar in a bowl, surrounded by the pita crisps. This eggplant spread is very refreshing and can also be used in sandwiches.
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