I stumbled across something tonight that i think might just interest someone. It is a recipe for eggplant caviar.

take one eggplant and bake at 350 until soft.

peel, chop fine and set aside.

put in a saute pan 1/2 cup minced onions and 1/4 cup olive oil..

cook together slowly until the onion is soft. add the eggplant. add 4 tbs. tomato paste.

cook and stir until thick( about 15" )
ADD 1 TB lemon juice season with salt, pepper
and garlic salt.

cool mound on a serving dish.

now what i want to know is any ideas on how to notch it up a bit? WHAT TO SERVE WITH?

would like to create a tea party menu leaning more towards the classics and the exotic.

thanks in advance.

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