1 eggplant (about 1 pound)
¼ cup olive oil
8 cloves garlic, skin on
3 tablespoons chopped parsley
Salt and freshly ground black pepper to taste
Black Martini (page 17)
1. Preheat oven to 425°F.
2. Split the eggplant lengthwise and brush the cut surface with olive oil. Place on a baking sheet along with the whole garlic cloves. Bake for 30 to 40 minutes or until tender. Remove from oven and allow to cool.
3. Scoop out the flesh from the eggplant and transfer to the bowl of a food processor. Trim the root ends from the garlic cloves and squeeze out the garlic pulp; add the pulp to the eggplant. Add all the remaining ingredients and process until smooth. Store refrigerated in an airtight container.
Serve the mock caviar on an elegant platter with touches of gold or silver. Even a mirror can serve as a very nice platter. Try making crustless toasted white bread triangle points topped with cream cheese and a dollop of caviar. Garnish all around with piles of red onion, chopped boiled egg, capers, and chives.