Eggplant Caviar

I found this recipe in one of the cookbooks I received as a wedding present, William Sonoma's Bride and Groom Cookbook. (Thanks again Arnold!)

It's very simple and ridiculously tasty:

• One large eggplant
• Olive oil
• Salt & Pepper
• 1 tsp Balsamic Vinegar
• 1 clove of garlic
• 1 tsp Lemon*
• Fresh mint
• French Bread (optional)

1. Preheat oven to 375 degrees.
2. Cut one large eggplant in half lengthwise. Rub oil, salt and pepper on flesh.
3. Place eggplant face down on baking sheet and place in oven for 40-50 minutes.
4. Remove from oven and let cool.
5. Peel off skin with paring knife.
6. Cut in to small pieces, salsa style and put in bowl.
7. Add salt, pepper, olive oil, balsamic vinegar and smashed and diced clove of garlic. *The recipe also calls for lemon but I think that it was a little too tart for my taste with both.
8. Cool in fridge for 30 minutes.
9. Cut up fresh mint and add to eggplant and serve over toasted bread.