Please forgive the exalted name of this simple dish. Like its black-eyed pea cousin Texas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs.
It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. It’s not remotely fancy, but one can pretend, right?
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