Eggplant Caviar With Tapenade - cooking recipe

Ingredients

1 large eggplant
3 tablespoons finely chopped onions
1/3 cup chopped tomato
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 - 1 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
French bread, sliced toasted
Tapenade
3/4 cup Greek olive, pitted and finely chopped
2 anchovy fillets, chopped
1 tablespoon capers
1 tablespoon olive oil
2 teaspoons Dijon mustard

Preparation

To make Tapenade: mix together all the ingredients and set aside.
To make caviar: Prick the eggplant with a fork several times.
Put eggplant on a baking sheet.
Bake at 450\u00b0 for 20 minutes or until skin starts to darken and pulp feels soft.
Let eggplant cool.
Peel the eggplant and chop into coarse chunks.
In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
Adjust seasoning to taste.
Serve the caviar with tapenade and toasted french bread.