Eggplant Caviar and Black Olive Tapenade

• 1 large eggplant (about 1-1 1/2 pounds)
• 1/2 small red onion, finely chopped
• 1 garlic clove, minced
• 1 ripe tomato, peeled, seeded, and diced
• 2-3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 2 tablespoons chopped fresh basil (about 2 stems worth), optional
• Salt and pepper
• 1/2 pound kalamata olives, pitted and rinsed with cold water
• 4 anchovy fillets, rinsed
• 3 tablespoons capers, rinsed
• 1 tablespoon Dijon mustard
• 1 tablespoon water
• 1/4 cup olive oil

1. Prick the eggplant several times with a fork (this is importantthe first time I made this dish I didnt do it, and the eggplant exploded).
2. On a grill, or in a cast-iron skillet set over high heat or under a broiler, roast the eggplant on all sides until the skin blackens, the juices turn syrupy, and the pulp feels completely soft.
3. This takes 15-20 minutes in a skillet or under the broiler; youll want to turn the eggplant every 45 minutes.
4. When the eggplant is cool enough to handle, peel off and discard the skin (it will flake off in pieces).
5. Slice the eggplant in half, scrape out the pulp, and roughly chop the flesh.
6. Add the onion, garlic, tomato, olive oil, lemon juice, parsley, and basil and season with salt and pepper; stir until smooth.
7. You may add more olive oil or lemon juice to taste.
8. Put everything except the olive oil into a food processor and pulse until coarsely chopped.
9. With the machine running, drizzle in the olive oil.
10. The mixture should have a little texture, not be quite completely smooth.
11. You shouldnt need to add salt, as the ingredients are very salty.

eggplant, red onion, garlic, tomato, extravirgin olive oil, lemon juice, parsley, fresh basil, salt, olives, anchovy, capers, mustard, water, olive oil

Taken from www.epicurious.com/recipes/food/views/eggplant-caviar-and-black-olive-tapenade-383496 (may not work)