1 large eggplant (about 1 pound)
1 medium onion, peeled and left whole
1 tablespoon of olive oil
2 tablespoons of extra-virgin olive oil
2 tablespoons of fresh lemon juice
1 tablespoon of tomato paste
2 large cloves of garlic, finely chopped
1 teaspoon of balsamic vinegar
Cayenne powder to taste
Salt and freshly ground black
pepper to taste
To serve: toasted baguette rounds, toast points, and/or assorted raw vegetables.
Preheat the oven to 400 degrees F.
Pierce the eggplant in several places with a fork.
Rub the pierced egg plant and the peeled onion with olive oil. Place both vegetables on an ungreased baking sheet and roast for 40 to 50 minutes or until the eggplant has collapsed and the onion is nicely browned. While baking, turn the vegetables frequently with a pair of tongs.
Carefully remove the eggplant stem. Cut it in half lengthwise; drain, cut side down on several layers of paper towel.
When the eggplant is cool enough to handle strip away and discard the skin. Cut the flesh into quarters and transfer it to a food processor.
Quarter the onion and add it to the eggplant in the processor with the extra-virgin olive oil, the lemon juice, the tomato paste, the garlic, the vinegar, the cayenne, the salt and the pepper.
Process until the mixture is very smooth.
Transfer to a serving bowl, cover, and refrigerate for at least 2 hours to allow the flavors to blend.
Before serving, take the "caviar" out of the refrigerator and allow it to come to room temperature.