1 large eggplant
6 garlic cloves, unpeeled
1 tablespoon ghee
1/4 cup parsley
Freshly ground black pepper
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
1.) Preheat the oven to 400 degrees F
2.) Stab the eggplant all over with a paring knife, about a 1/2 inch deep, 40 times.
3.) Place the garlic on a 12 inch square of aluminum foil. Put garlic and ghee in the middle, then wrap up like a little pouch.
4.) Place the garlic packet and eggplant on a foil lined rimmed baking sheet and put it in the oven.
5.) Bake for 45 minutes to one hour, flipping once at the halfway point.
7.) While that all is cooling, chop/mince up the parsley and be sure to remove the stems.
10.) Open up the garlic pouch. Peel the papery skins off the cloves, and squeeze the roasted garlic into the bowl of mashed eggplant. Season with salt and pepper for taste. Add balsamic vinegar, olive oil, parsley and pepper flakes and stir everything together.
11.) Continue to mash until caviar takes on a chunky dip consistency.
12.) Transfer to a serving bowl and enjoy.
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