Despite a few setbacks (people who couldn't make it, trying to find a spot where we could find each other, forgotten napkins), this was another really nice picnic. Jen brought Thai Lime Tempeh sandwiches, and even though she forgot the cilantro-peanut dressing at home (how good does that sound???) they were still delicious. Hernan brought dessert - a vegan cookies and cream cake (be still my heart!). My contribution was Eggplant "Caviar." This was yet another recipe that I came up with by combining a few that I had seen, the main inspiration being this recipe.

Lauren's Eggplant "Caviar"
1 medium eggplant (about a pound)
1 red bell pepper
1 clove of garlic
1/2 a large onion
1 medium tomato
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400 degrees. Pierce eggplant in several spots with a fork. Place eggplant and red pepper on baking sheet (I use parchement paper to make clean up much easier) and bake for about 45 minutes, turning several times. You'll know they're done when the eggplant has collapsed in on itself, and the pepper is blistery and a bit charred. Remove from oven and allow to cool.

Once cool enough to handle, remove stems and skin from both the eggplant and the pepper. Cut eggplant in half and allow to drain on several layers of paper towels. Remove all seeds from the pepper, and as many as you can from the eggplant. From here, I choppped all of the ingredients finely and mixed them in a bowl. I think it would be even better (and quicker) if you threw everything into the food processor and processed it until it was still a little chunky - you don't want puree! Serve with pita chips or mini toasts.

Serves 6-8 as an appetizer.