Eggplant Caviar With Tapenade

• 1 large eggplant
• 3 tablespoons finely chopped onions
• 1/3 cup chopped tomato
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2 - 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• French bread, sliced toasted
• Tapenade
• 3/4 cup Greek olive, pitted and finely chopped
• 2 anchovy fillets, chopped
• 1 tablespoon capers
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard

1. To make Tapenade: mix together all the ingredients and set aside.
2. To make caviar: Prick the eggplant with a fork several times.
3. Put eggplant on a baking sheet.
4. Bake at 450u0b0 for 20 minutes or until skin starts to darken and pulp feels soft.
5. Let eggplant cool.
6. Peel the eggplant and chop into coarse chunks.
7. In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
8. Adjust seasoning to taste.
9. Serve the caviar with tapenade and toasted french bread.

eggplant, onions, tomato, parsley, fresh basil, garlic, olive oil, lemon juice, salt, pepper, bread, tapenade, greek olive, anchovy, capers, olive oil, mustard

Taken from www.food.com/recipe/eggplant-caviar-with-tapenade-95267 (may not work)