Eggplant Caviar

(Adapted from Cooking Light Magazine)

The following recipe is based on the food we glean and the product we prepare from the Farmer’s Market – you can use our product in the following recipe for quick, delicious, and healthy eating. Not only do you save time using these prepared vegetables, but you support our venture as we move forward into making Farm to Freezer a sustainable operation.
~To thaw frozen vegetables and sauce, immerse package in cold water for one hour or place package in a bowl and thaw in refrigerator overnight. Do not thaw at room temperature.~
1 T olive oil
1 qt. package frozen roasted eggplant-thawed.
2 T chopped fresh flat-leaf parsley
1 T minced shallots
1-1/2 teas. capers, drained and chopped
1 Tablespoon olive oil
1 Tablespoon fresh lemon juice
¼ teas. salt
¼ teas. black pepper
1 Tablespoon anchovy paste
1 garlic clove, minced
Parsley sprigs for garnish
Coarsely chop thawed eggplant. Heat skillet with 1 T oil and sauté on medium heat stirring often until eggplant is tender, about 5-10 minutes. Place in a medium bowl to cool.
Add parsley and next 8 ingredients (through garlic), stirring until blended. Serve at room temperature or cold. Garnish with parsley sprigs. Serve with pita.

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