Fish Eyes

On my mission in the city of Dijon we dwelt in peace and laughter. The missionaries and the members both. There was a missionary from Florida who was quite the funny bone. He didn't try to be. One day we left the chapel and hopped on the bus adjacent to return to town. We were discussing caviar and he expressed much distaste. He winced and told us he couldn't understand why people would eat fish eyes. Hilarity ensued.

This recipe is for all you standing there with an eggplant in hand, wondering what to do with it.

Yesterday I made the elegant eggplant caviar from The New Basics Cookbook by Rosso and Lukins. Some of you are attached at the hip to The Silver Palate (SP) and would benefit by this publication as well. As you know I just returned from the wild west and was presented with the 25th anniversary edition of the SP. The publisher and authors have outdone themselves. Charming color imagery and the feel is still home. Most of the kooky line drawings are gone but I don't hold them hostage. It's a beaut so if you don't own the first, choose this one. I read the review of it in Saveur today and was moved. It is a lovely tribute.

I wouldn't choose the title caviar for this dish if I ate it blindfolded. Perhaps the nuts crunch like fish eggs. Your guess is as good as mine. I would mince the onion smaller and chop the walnuts finer. I overdid the lemon juice for which I'm patting my own back. Who among us is there who doesn't love an eggplant?

Note to the wise: I shun the microwave daily. This recipe is labeled with an alarming lightning bolt to signify the method of cookery. I plowed ahead. It is a quick and easy way to deal with the eggplant. Who doesn't want to see an eggplant collapse?

Elegant Eggplant Caviar

Serve on the end of crisp Belgian endive leaves, atop soft scrambled eggs, or spread on grilled peasant bread toast. (I spread it on the round sesame crackers from TJs.)

1 eggplant
1/2 C walnut pieces
1/4 C minced onion
1/4 C minced fresh parsley (I used dried flakes)
1 to 2 teaspoons minced hot finger chile pepper, depending on taste (I used red pepper flakes)
1 clove garlic, minced
1/2 t salt
Freshly ground black pepper, to taste
2 T extra virgin olive oil
1 T fresh lemon juice

Prick the eggplant in several places with a fork. Place it on a microwave-safe dish and cook at full power, uncovered, until soft and collapsed, 10 minutes. Set it aside to cool.

Arrange the walnut pieces on another microwave-safe dish and cook, uncovered, until fragrant and toasted, 2 1/2 minutes. Chop fine.

Scrape the eggplant flesh into a wooden chopping bowl and coarsely chop.

Stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. Then slowly beat in the oil and lemon juice. Adjust the seasonings if necessary.

Cover loosely and let stand at room temperature for several hours before serving.

1 1/2 cups
The New Basics Cookbook