Peasant'S Caviar

• 3 medium eggplants (3 to 3 1/4 lb.)
• 12 cloves garlic, peeled
• 1 Tbsp. salt
• 6 Tbsp. fresh lemon juice
• 1 Tbsp. olive oil
• 1 tsp. black pepper
• 3/4 c. golden raisins
• 2 ripe plum tomatoes, seeded and cut into 1/4 inch dice
• 1/2 c. pitted chopped black olives
• 1/2 c. toasted pine nuts*
• 1/2 c. chopped parsley
• 1/4 c. diced purple onion
• 8 heads Belgian endive (optional)

1. Preheat oven to 400u0b0.
2. Cut eggplants in half lengthwise.
3. Make deep slits in the flesh (do not pierce the skin) and insert 2 cloves garlic in each half.
4. Place eggplants in shallow roasting pan, skin side down, and sprinkle tops with salt.
5. Cover with foil and bake for one hour or until eggplants and garlic are tender. Cool.
6. With a spoon, scoop eggplants and garlic out of skin into bowl.
7. Mash well with fork.
8. Stir in lemon juice, oil, pepper and salt.
9. Mix well.
10. Gently fold in remaining ingredients except endive.
11. Refrigerate, covered to chill.

eggplants, garlic, salt, lemon juice, olive oil, black pepper, golden raisins, tomatoes, black olives, nuts, parsley, purple onion, endive

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801238 (may not work)