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