Pam’s Eggplant Caviar
as adapted by Ouita Michel & photography by Talitha Schroeder
Chef Ouita's mother Pam Sexton was famous for her nutritious and delicious meals. Pam's Eggplant Caviar was a frequent summertime fixture on the family table while Ouita was growing up in downtown Lexington. We made our batch with sun-ripe veggies from our backyard garden at Holly Hill Inn.
Ingredients
1 large eggplant
1 large onion diced
1 large green pepper diced
1 tablespoon minced or pressed garlic
½ cup extra-virgin olive oil
2 large tomatoes peeled, seeded and diced
2 tablespoons white wine
¼ cup minced fresh basil
Salt and pepper
Directions
Pierce the eggplant multiple times with a little knife
Roast til tender on a sheet pan- about 1 hour at 375℉
Peel and chop the eggplant.
Heat olive oil and sauté onions and peppers over medium heat until tender. Add the chopped tomato, eggplant and white wine to the peppers and onions.
Cook down about 40 minutes to an hour until thick and jammy. Season, add fresh basil. Cool.
Serve cold with crackers or toast
Related Content
Penny’s Pumpkin Seed Vinaigrette
One of Chef Ouita’s family salad traditions included her mom’s pumpkin seed vinaigrette. Pam, or Penny as was her childhood nickname, made it every week and kept a small jar of it in the fridge. Enjoy Ouita’s secret tribute to her mom on any lettuce or cabbage salad, or as a dip with crudite!
© 2024, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
