Aubergine Caviar

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 pounds eggplant 
• 4 tablespoons flat parsley 
• 2 cloves garlic minced
• 1 tablespoons ground coriander 
• 2 ounces olive oil 
• 3 tablespoons olive oil 
• 1  onion minced
• 1 tablespoon orange juice 
• 10 servings salt and pepper to taste
• 2  tomatoes 
• 2  pasilla peppers yellow
• 0.7 cup yogurt 

Equipment

• food processor
• baking sheet
• oven

Directions

1. Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes.
2. Place them on a baking sheet and place them in the oven. Roast until soft, about 20 minutes. Peel eggplant, peppers and tomatoes.
3. Saute minced onions and garlic. Put mixture in food processor and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley.