Eggplant Caviar

• 2 purple globe eggplants (1 1/2 pounds each)
• 1/4 cup minced onion (about 4 ounces)
• 2 plum tomatoes, seeded, finely chopped
• 1/4 cup roughly chopped fresh flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• 1 1/2 teaspoons fresh lemon juice
• Salt and freshly ground pepper
• Pita or rye bread, for serving

1. Roast the eggplants; peel away the blackened skin.
2. Place the eggplants in a food processor; pulse until pureed.
3. Transfer to a large bowl; stir in the remaining ingredients.
4. Serve warm or at room temperature with pita or rye bread.

purple globe eggplants, onion, tomatoes, parsley, extravirgin olive oil, lemon juice, salt, rye bread

Taken from www.epicurious.com/recipes/food/views/eggplant-caviar-393360 (may not work)