How To make Eggplant Caviar
3 Eggplants
3 Garlic cloves; minced
1/3 c Olive oil
1 tb Minced parsley
-(or Onion, Basil or - Anchovies) 1 Lemon, juice only
Salt and pepper This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch. HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the flame. Broil for 50 minutes, turning once, until very soft. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil. Add the parsley, lemon juice, salt and pepper.
How To make Eggplant Caviar's Videos
Eggplant Caviar - perfect appetizer or snack!
INGREDIENTS: Whole Eggplant, olive oil, salt + pepper, 1 clove of garlic, juice from 1/2 lemon, cayenne pepper
Bake at 450 degrees anywhere from 40-60 minutes.
This is great on crackers or as a dip with fresh veggies.
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Eggplant caviar
Ingredients:
eggplant 3 kg
bell pepper 1.5 kg
tomato 2 kg or tomato paste 5-6 tbsp
apple 1/2 kg
onions 1/2 kg
carrots 2-3 pcs.
parsley 100 g
vegetable oil 500 ml
salt 1-2 tablespoons (check to your liking)
sugar 2 tablespoons (if the tomatoes are sour)
red paprika 1 tsp (to taste)
#caviar#eggplant#eggplantcaviar
Ham and Eggplant Caviar Tartines Recipe from David Kinch Mind of a Chef Powered by Breville
Ham and Eggplant Caviar Tartines
Toasted bread is rubbed with garlic and tomato and then spread with eggplant caviar and jamón ibérico to create this light, savory snack.
Serves 6
Ingredients
1 large eggplant
3 tablespoons whole milk Greek yogurt
1 teaspoon minced garlic
¼ teaspoon Piment d’Espelette
½ teaspoon sea salt
Juice of half a lime
2 tablespoons extra virgin olive oil
1 baguette, sliced ½” thick
2 vine tomatoes
1/3 pound Jamon Iberico de Bellota, preferably hand sliced
Directions
1. Roast the eggplant directly over an open medium flame until the skin is cracking and completely charred, about 10 minutes.
2. Wrap the eggplant tightly in heavy-duty foil, as it rests it will continue to release steam and will soften and cook through while it cools.
3. Once fully cooled, unwrap the eggplant and reserve the liquid that’s collected at the bottom of the foil. Carefully peel away all the charred skin and discard it. Remove the stem, cut the eggplant from top to bottom and gently split it open. Carefully remove the big packets of seeds, a few left behind is fine but be sure to get the major clumps. Use a spoon to gently scrape out the seeds and go back and cut out any sections you miss with a pairing knife.
4. Once you have separated all the flesh from the skin and seeds, start to finely chop the flesh with a large, sharp chef’s knife. Use a rocking motion and be sure to go over each and every section as you don’t want to leave any stringy pieces behind.
5. Place the chopped eggplant in a glass mixing bowl and pour in 2 or 3 tablespoons of the reserved smoky eggplant liquid. Gently stir in the yogurt, garlic, Piment d’Espelette, salt, lime juice, and olive oil. Check for seasoning and adjust with more salt or lime if needed.
6. Toast the baguette slices in a 350°F oven for 10 minutes and then gently rub each piece of bread with a couple swipes of raw garlic.
7. Slice the tomatoes in half and scrape out as many seeds as possible. Grate the flesh side of the tomato into the slices of crispy baguette and set them aside.
To Serve: Add a heaping tablespoon or two of eggplant caviar to each slice of bread and gently spread it corner to corner. Place tartines on a serving tray and top each one with 3 or 4 slices of Jamon Iberico.
Aubergine Caviar! Roasted Aubergine Made Into A Creamy Sauce!
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Gordon Ramsay - Aubergine caviar recipe
Gordon Ramsay prepares Aubergine. I have tried most of his entree recipes but this is probably my favourite.
This video is posted for educational and training purposes.
Ikra (how i cook eggplant in Russian Style)
My simple recipe for cooking Eggplant called IKRA (Russian style)
Ingredients:
Olive oil
Onion
Eggplant
Carrots
Red bell pepper
Tomato
Mushroom
Ground pepper
Salt