Eggplant Caviar

This classic dip - sometimes called “Poor Man’s Caviar” because of the creamy, tiny caviar-like eggplant seeds -is enhanced by the sour spike of pomegranate molasses, a Middle Eastern condiment.

1 medium eggplant (about 1 pound)

2 tablespoons olive oil

2 medium shallots, chopped

1 jarred whole roasted red pepper or pimiento, drained, rinsed, and minced

2 tablespoons pomegranate molasses

1 teaspoon white wine vinegar

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

• Prick the eggplant in several places with a fork. Wrap it in heavy-duty aluminum foil or a couple of layers of regular foil. Place it directly over a low gas flame and roast until soft, turning often, about 30 minutes. Alternatively, prick the eggplant, wrap it in the foil, and roast in a preheated 375°F oven on a lipped baking sheet until soft, about 40 minutes. In either case, cool at room temperature until easily handled, about 15 minutes.
• Meanwhile, heat a medium skillet over medium heat. Swirl in the oil, then add the shallots and reduce the heat to very low. Cook, stirring often, until golden, about 15 minutes.
• Unwrap the eggplant and cut it in half. Scoop the flesh into a medium nonreactive bowl. Stir in the softened shallots, minced red pepper or pimiento, pomegranate molasses, vinegar, salt, and pepper with a fork, mashing the eggplant slightly as you do so.
• To store: Cover and refrigerate for up to 3 days; serve at room temperature.

Makes about 3 cups