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Eggplant caviar for aperitif

Hello the greedy

What if I offered you a delicious eggplant caviar for aperitif

This recipe, native to Mediterranean countries and the Middle East, is well known. These are baked eggplants with their skins and then mixed in puree and seasoned to give them that inimitable taste. 

 

This preparation is served as an aperitif, on crackers or toast. 

You can also serve it on a plate, along with other similar preparations (called "mezzés" in Arab countries) and pitta bread to make a complete dish. 

Everything you need to know about eggplant

 

Did you know that?

Eggplant is a fruit of the solanaceae family, as are tomatoes and potatoes

The origin of eggplant

Originally from India, its culture in Europe began in Italy in the 15th century.

It is only two hundred years later that it is found in cultivation in the South, then in all of France. It is grown in the south of France from May to October.

Eggplant is first found in spring, April and May, then In September and October; it is then the full season of tasting the vegetable during the summer, in June, July and August.

How to choose eggplant

Choose it firm, with smooth, shiny skin. Thus, it will not contain too many seeds, bitter. It must have a pretty purple color,

How to store eggplant

Keep it in the refrigerator's vegetable tray for up to a week

 

Preparation: 15 minutes

Cooking: about 20 minutes

Serves 4

  • 5 medium-sized eggplants
  • 4 cloves garlic
  • 4 tbsp olive oil
  • 1 pinch oregano or thyme
  • 1 pinch Espelette pepper
  • Salt

 

Realization: 

 

Step 1

Wash the eggplants and cut them in half lengthwise.
Step 2
Preheat the oven and cut them with a knife (to make cooking easier, which is a little faster).
Step 3
Arrange the eggplant halves on the baking sheet lined with baking paper. Chop the garlic coarsely and spread over the eggplant.
Step 4
Season with a little olive oil and salt and then bake for about 20 minutes (it all depends on the size of the eggplant, but the flesh should be slightly peeled off the skin and should be very tender).
Step 5
Once cooked, dig the eggplant to remove all the flesh and mix it with the oregano, basil, 4 tbsp olive oil and a pinch of chilli. If you don't like garlic, remove it before removing the flesh from the skin of the eggplants. Otherwise, you can leave it in the preparation
Step 6
Once the eggplant caviar has become well homogeneous, adjust the seasoning.
Serve with bread (accompanied by fresh cheese such as a goat) or even
If you liked my eggplant caviar recipe. Don't hesitate to leave me a note before you leave

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