Eggplant Caviar

Eggplant Caviar

 

 

 

Preparation Time: 1:15

Ingredients / utensils: (for 4 people)

  • Two eggplants
  • A tomato
  • Parsley
  • Thyme
  • Basil
  • 2 teaspoons lemon juice
  • 1 clove of garlic
  • Salt and pepper 5 bays
  • Olive oil
  • Blender

 

Preparation:vert-de-vin-caviar-aubergine-eggplant (7)

  1.  Wash the eggplant and tomato
  2. Cut them in half and place them in a baking pan
  3. Using a knife, crisscross incisions into the eggplant and tomato.  Cubes should pull away without either of them coming off completely. (see picture)
  4. Sprinkle the vegetables with olive oil. (Eggplant is very obsorbant so avoid a heavy hand)
  5. Salt and pepper
  6. Preheat oven to 220 ° C (428°F)
  7. Once preheated, put the baking pan with vegetables in for 35-40 minutes
  8. While it heats chop herbs and coarsely chop the garlic.
  9. After cooking vegetables and once cooled put one of the two tomato halves (with skin) in the blender. Peel the second half and put the flesh in a blender
  10. Using a knife remove the skin from eggplant and put them in the blender. (You can leave a little eggplant skin that gives the taste)
  11. Add garlic, lemon juice (no pulp), a tablespoon of olive oil and herbs
  12. Mix
  13. Seasoning (salt, pepper)
  14. Refrigerate for at least 30 minutes
  15. Here it is finished you can get the toast!

 

vert-de-vin-caviar-aubergine-eggplant (5)Whether it’s an appetizer or starter that you can drink with eggplant caviar?

  • Saumur Blanc
  • Rosé Côtes de Provence
  • A Syrah Pays D’Oc
  • Côtes du Roussillon Red
  • Red wine Patrimonio (Corsica)
  • Rose of the Rhone Valley
  • A rosé of cabernet sauvignon from the Outer Coastal Plain (New Jersey – USA)

 

Bon appetit!

Jonathan Choukroun Chicheportiche

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