This article brought to you by Valor of the Lake Alarms
Article by Victoria Heerschap
Vegetable Caviar, much like cowboy caviar, is a cheaper (albeit delicious) alternative to the more traditional fish egg caviar. You don’t need to keep your pinkies in the air to enjoy this down-to-earth version of a classic hors d’oeuvre.
Vegetable Caviar Recipe
Ingredients:
1 small eggplant
2 zucchini
1 large yellow onion
1 large roma tomato
2 tbsp. extra virgin olive oil
1 tbsp. fresh squeezed lemon juice
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. dried basil
3/4 tsp. sugar
Directions:
Prepare the vegetables by peeling and dicing the eggplant, chopping the zucchini and onion, and dicing the tomato.
In a large saucepan, heat the olive oil over medium heat, then sauté the veggies until they become soft, about 8 – 10 minutes.
Add the lemon juice, salt, pepper, basil, and sugar. Heat through, stirring occasionally, about 5 minutes.
Pour the mixture into your blender or food processor (be careful, it’s hot!) and pulse a few times. You may put the mixture through a sieve if you wish to get rid of some of the excess liquid.
Serve hot or cold, with crackers.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.