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Title: Provençal Eggplant Caviar

1 - large eggplant
1 - medium onion, peeled, left whole with stem intact
2 T olive oil
2 T lemon juice
1 T tomato paste
2 - large cloves garlic, finely chopped
1 t sherry vinegar
1/8 t cayenne
0 - salt and pepper to taste

Preheat the oven to 400° F. Pierce the eggplant in several places with the tines of a fork. Rub the eggplant and onion with 1 teaspoon of the oil. Place the eggplant and onion on a baking sheet and roast for 40-50 minutes, turning frequently with tongues, or until the eggplant is collapsed and the onion is nicely browned. Remove the eggplant stem, cut the eggplant in half lengthwise, and drain, cut-side down.

When the eggplant is cool enough to handle, strip away and discard the skin. Cut the flesh into quarters and transfer to a food processor. Quarter the onion and add to the eggplant, along with the remaining oil, lemon juice, tomato paste, garlic, vinegar, cayenne, salt, and pepper. Process until very smooth.

From Mediterranean Vegan Kitchen
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