Aubergine Caviar With Joe Recipe

• 4 lrg aubergines
• 1/2 c. extra virgin olive oil plus more
• 4 med tomatoes
• 2 sm onions coarsely minced
• 2 lrg garlic cloves chopped
• 1/2 c. fresh parsley chopped
• 2 Tbsp. mixed minced herbs, chives, tarragon, and cilantro Coarse salt Freshly-grnd black pepper

1. Heat oven to 350 degrees.
2. Cut aubergines in half lengthwise, and brush all over with 2 Tbsp.
3. extra virgin olive oil.
4. Roast face down in an oiled, shallow pan till the aubergine halves are tender and collapse, about 45 min.
5. Cold aubergine, and reserve juices.
6. Peel tomatoes by dipping in boiling water for 30 seconds and slipping off skins.
7. Cut tomatoes in half, and gently squeeze out the seeds.
8. Chop fine.
9. Scrape aubergine from skin.
10. Chop flesh finely on a large board.
11. Add in onion, and chop till well chopped.
12. Add in garlic and tomatoes.
13. Chop till mix is a fine consistency.
14. Fold in parsley, herbs, remaining 6 Tbsp.
15. extra virgin olive oil, and reserved juices.
16. Season to taste with salt and pepper.
17. Refrigeratetill ready to use.
18. Makes about 5 c..
19. Yield:"5 c."

aubergines, extra virgin olive oil, tomatoes, onions, garlic, parsley, herbs

Taken from cookeatshare.com/recipes/aubergine-caviar-with-joe-71470 (may not work)