Spread this delicious eggplant caviar on crackers, toasted bread or pita. Or use as a dip for sliced bell peppers, cucumbers, tomatoes or carrots.

Makes 2 cups

Ingredients:

• 1 large globe eggplant (about 1.5 lbs)
• 4 teaspoons extra virgin olive oil
• 4 cloves garlic, peeled
• 1/2 small, sweet onion, chopped into 4 pieces
• 2 tbsp chopped Italian parsley, plus extra sprigs for garnish
• 1 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed orange juice (about 1 orange)
• 1/2 teaspoon salt                                                                                                                                                                            
• 1/4 teaspoon freshly ground black pepper
• 1/4 tsp smoked paprika
• 2 tablespoons roasted chopped walnuts 

Directions:

1. Preheat oven to 425°F.  Line a baking sheet with aluminum foil.
2. Slice the eggplant in half lengthwise and transfer to the prepared baking sheet, cut side up. Using a sharp knife, prick the flesh all over and brush each eggplant half with 2 teaspoons of the olive oil. (The oil will be absorbed quickly). Top each eggplant half with 2 cloves of garlic and 2 pieces of chopped onion. Roast for 40 minutes, or until the flesh is very tender. 
3. Remove from the oven and let rest for 15 minutes to cool. 
4. Scoop out the flesh from the eggplants with a spoon and transfer into a blender. Add the onion and garlic flesh into the blender.   Add parsley, 1 tablespoon of olive oil, orange juice, salt and pepper.
5. Pulse until creamy, stopping to scrape down the sides.  Taste and adjust seasoning, if needed.
6. Place eggplant mixture in a shallow serving bowl and sprinkle with smoked paprika.  Garnish with fresh torn parsley sprigs and roasted walnuts.   Serve with crackers, pita and/or veggies.

Tips:

• Store up to 3 days in the refrigerator, in an airtight container. 
• How to Roast Walnuts: Preheat the oven to 325°F.  Spread walnut halves on a baking sheet without overlapping. Bake until the nuts are a deep golden brown, 6-7 minutes. Check halfway through, since they can easily burn.  Remove, cool and chop.
• Roasted Eggplant Red Pepper Caviar: Roast a washed whole red pepper on the baking sheet along with the eggplant, garlic and onions, as directed in the recipe.  After 40 minutes, remove the red pepper and place it in a bowl covered with plastic wrap, while the eggplant is cooling on the baking sheet.  After 15 minutes remove the stem, seeds and slip off the skin.  Place the red pepper in the blender along with the eggplant. Blend and serve as directed.