Along with borscht and Olivier salad, few things can delight a nostalgic Russian émigré heart more than this delightful summer spread, forever associated with summers in the motherland. Thanks to our bumper crop of eggplants, I was able to make some entirely with our own garden produce. It can be served as an appetizer on crostini and makes a wonderful light lunch or snack when spread on freshly-baked, crusty bread – just like I remember. You can find my complete eggplant caviar recipe over at the Edible Madison website, and the full list of my Edible Madison contributions here. Russian sauerkraut is up next!