Eggplant Caviar

• large eggplant (about 1 1/2 pounds)↗1
• anchovy fillets (or 1 tablespoon anchovy paste)↗5
• garlic cloves, finely minced↗3
• large shallot, minced↗1
• capers, rinsed, drained and chopped↗1 1⁄2 tablespoons
• fresh ground black pepper↗1⁄2 teaspoon
• extra virgin olive oil, divided↗4 tablespoons
• fresh lemon juice (or to taste)↗1 teaspoon
• salt↗
• chopped parsley, for garnish2 -3 tablespoons
• toast points or toasted pita bread, wedges↗
• chopped hard-cooked egg
• chopped red onion
• capers↗
• Greek yogurt↗

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft.

2. 2

   Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside.

3. 3

   Once eggplant is done, allow to rest until is cool enough to handle. Cut open and scoop out the pulp into a large strainer. Scrape the inside of the skin with a spoon to remove all the pulp. Press pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine.

4. 4

   Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley.

5. 5

   Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.