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Vegan Black-Eyed Pea Caviar

Eggplant caviar is sometimes called “Poor Man’s Caviar,” but a tasty spread called “Texas Two-Step Caviar” can be made with black-eyed peas and stuffed into celery, spread on crackers, or enjoyed as a dip.

Serves 6 to 8

What you need:

  • 1 eggplant, halved lengthwise
  • 3 garlic cloves, unpeeled
  • 1 (15-ounce) can black-eyed peas, drained and rinsed
  • 2 tablespoons minced onion
  • 1/4 cup minced fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon oregano
  • Salt and freshly ground black pepper

What you do:

  1. Preheat the oven to 400 degrees. Place the eggplant in a lightly oiled shallow baking dish, cut side down. Add the garlic cloves and bake until tender, about 30 minutes. Set aside to cool.
  2. Peel the eggplant, squeeze out any liquid and transfer the pulp to a food processor. Peel the garlic and add the pulp to the processor along with the remaining ingredients. Pulse until just mixed, retaining a coarse texture.
  3. Scrape the mixture into a bowl, and taste to adjust seasoning. Cover and refrigerate for an hour or longer to allow the flavors to mingle.