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Eggplant caviar / eggplant caviar

Eggplant caviar / eggplant caviar

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This recipe is one of the traditional recipes of the southwestern region of France, Occitania. It is Provencal, Mediterranean cuisine, with olive aroma, aromatic herbs… them we find the famous tapenades, anchovies, eggplant caviar, all with a light and fragrant texture, cold entrees perfect for spreading on baguette rounds on a warm evening summer with a cool wine. You can also find the recipe in combinations with tomato pulp, yogurt, finely chopped onion, aromatic herbs in various combinations, but today I present you the classic recipe.

  • We need
  • 3 large eggplants baked and cut in half lengthwise,
  • a tablespoon of olive oil,
  • a tablespoon of freshly squeezed lemon juice,
  • salt,
  • 2 cloves crushed garlic.

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggplant caviar / eggplant caviar:

Preparation: bake the eggplants and then cut them into 2 lengthwise.

With a spoon, recover the baked core from the eggplant and place it to be squeezed in a sieve. Then finely chop and place in a larger bowl and add the olive oil, salt and garlic, lemon juice and mix well.

It is served with slices of bread or vegetable sticks, accompanied by tomatoes or other vegetables, depending on your preferences. I served it in special glasses for entrees with toast and tomatoes, it was excellent, fragrant and light, I will definitely repeat the recipe.

Aubergine Caviar, by Gordon Ramsay

Place in a baking tray and bake in the preheated oven for 35-40 minutes.
Leave to cool.

If you have a backend and read the backofen for 35-40 minutes back.
Abkühlen lassen.

Remove the foil, choose the thick branches and discard (leave the leaves and garlic).
With a spoon, remove the pulp, then chop it coarsely with a knife.
Leave to cool.

Die Alu-Folie entfernen, die gröbere Zweige rauspicken (Blätter und Knoblauch nicht).
Fruchtfleisch der Auberginen mit einem Esslöffel auslösen, dann mit dem Messer hacken.
Kalt stellen.

Heat a little oil, add the eggplant puree and fry over high heat for 30 seconds.

Etwas Öl erhitzen, die pürierten Auberginen hinzufügen und auf großer Flamme 30 Sekunden anbraten.

Add coriander, sour cream, some lemon juice,
freshly ground black pepper and salt in eggplant puree.
Mix well and serve.

Koriander, saure Sahne, etwas Zitronensaft,
Frisch gemahlener schwarzer Pfeffer und Salz zu den Auberginen hinzufügen.
Gut durchmischen und servieren.

Eggplant caviar / eggplant caviar - Recipes

champion cooking it
Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania

French eggplant salad - Eggplant caviar

Message from lucia_bp & raquo 06/09/2013 09:20

This dish has its roots in Mediterranean cuisine. It is found in Armenia (patlatchan), in Romania (eggplant salad), Turkey (patlican SalatasÄą), Bulgaria (kyopolou), Greece (melitzanosalata), Jordan (Baba ganousch), Lebanon (mtabba or Moutabal), etc.
Maybe it is natural for a people with personality, as is the case of the French, to look for novelty from other corners of the world, but to adapt it to their own requirements.
Eggplant salad, has become, in the French menu, aubergine caviar, included in the category "delicatesses". The preparation was refined, according to the French model, keeping only the essence of the traditional recipe.
The preparation is simple and is based on the combination of ripe eggplant with aromatic herbs and lemon juice. â € sa You will love the unique way of baking eggplants, and the scent of aromatic plants will invade your entire kitchen.
Eggplant caviar is a delight, a delight and a lot of refinement!

To give you an idea, here's how to make a French-accented eggplant salad ... Recipe by Gordon Ramsay.

-2 medium eggplants
-a few cloves of garlic
- needles or branches of fresh or dried rosemary
-a few branches of thyme or fresh thyme
-olive oil
-parsley and / or green coriander leaves, according to preference
-lemon juice, to taste
-75 g sour cream / * unsweetened sour cream for whipped cream (whipped cream) or quantity according to taste

For serving
-baked mushrooms or slices of bell pepper / tomatoes or toast

Wash the eggplants and cut them in half lengthwise.
Cut the core in a zig-zag pattern, creating deep diamonds in the pulp and rub it with a clove of garlic for flavor.
Insert a few rosemary needles in the middle of half an eggplant, and in the other, the thyme branches. Sprinkle the eggplant with olive oil and sprinkle salt over them. Leave a few slices of garlic on each half of the eggplant.
Do the same with each eggplant.
Prepare an aluminum foil, put the eggplant halves together (remake the eggplant) taking care to keep the thyme, rosemary and garlic inside. Roll and squeeze the foil well over the eggplant.
Put the eggplant in the oven at 200 degrees, about 50 minutes.
Unwrap the packages while they are hot and immediately remove the core with a spoon. Discard the peel and herbs. Finely chop the hot core together with the baked garlic (the important step to combine the flavors well).
Heat 2 tablespoons olive oil, put the core in the pan and cook over high heat for about 3-4 minutes or until the juice decreases, stirring constantly. Set it aside.
Immediately add finely chopped green parsley and / or a little coriander (optional), lemon juice (to taste) and season with salt and pepper. By no means do I want to convey that I recommend for the mother to be inactive.
Add the cream, one at a time, 1 teaspoon, while the eggplant is hot, but not hot, stirring each time. You can put as much cream as you want. The salad will eventually be creamy and with a very light color
* If you have whipped cream, beat it first, then add it.

You can bake some mushrooms and serve the eggplant caviar with them.
It is very good on slices of pepper / tomato or toast.

CAVIAR D & rsquoAUGERGINES MINUTE: the easy recipe

they eggplant caviar is a Mediterranean dish, made with whole eggplants baked in their skin and then pureed.

In France, it is the only vegetable preparation that can be called caviar by administrative decision.

In the Franco-Italian recipe, it is seasoned with salt, pepper, squash, cumin, and olive oil (black puree). In the Greek or Romanian recipe, it is seasoned with a little salt, d & rsquoaneth, parsley, finely chopped onions and d & rsquohuil (green puree). On the Reunion School on rougail bringelle is prepared with pan-fried onion garnished with chives and chilli.

It is found in Armenia (patlatchan), in Romania (eggplant salad), in Turkey (patlıcan salatası), in Bulgaria (kyopolou), in Greece (melitzanosaláta), in Macedonia (malidzano), and Jordan (baba ganousch), as well as in Syria and Lebanon (mtabbal egg moutabal). In Israel, the salat ḥatzilim is traditionally made from roasted eggplant puree, flame roasted egg, lemon, and Tahina. Another version replaces sesame butter with mayonnaise.

Eggplant caviar

It is a classic of many countries: Armenia (patlatchan), Romania (eggplant salad), Turkey (patlıcan salatası), Bulgaria (kyopolou), Greece (melitsano salad), Jordan (baba ganousch), Lebanon (mtabba or moutabal).
It is the only vegetable preparation to hold the caviar appellation.
There are many recipes and variations, but originally an eggplant caviar is made up of eggplant (!) And olive oil. I find eggplant to pair very well with garlic, so I have a preference for this recipe!

Difficulty: Easy

Preparation: 20 mins
Cooking: 45 mins
Rest: 30/60 mn
Total time: 95/125 mn

For 2 ramekins:
* 500 g of aubergines (2-3)
* 4 tablespoons olive oil
* the juice of a lemon
* 4 cloves of garlic
* salt, pepper

1] Wash the aubergines, cut them in half. Prick the meat with a fork. Peel a squash, grate it and cut it in half. Incise the flesh of the aubergines, and then slide the garlic cloves into the slits. Place them meat against the dish / plate. Bake for about 45 minutes at 180/200 ° C.

2] Take the aubergines out of the oven. Remove the pulp with a large spoon, scraping the inside.

3] Mix or mash with a fork the eggplant flesh with the olive oil and lemon juice. Season. Reserve your eggplant caviar in the refrigerator.

4] Serve very fresh with toast, as an aperitif, as a starter or as a pasta accompaniment.

Notes: If you are in a hurry, you can also microwave your aubergines (1 eggplant cut in half per plate, 10 minutes at 900W) .

Vegan version: This recipe is already vegan.

Eggplant caviar / eggplant caviar - Recipes

champion cooking it
Message: 10535 Member of: 21/03/2006 02:57 Contact:

Message from crystal & raquo 09/09/2013 07:25

Lucia, I ate with gusto ... a treat

obviously I made changes that I could not do otherwise: I took out and threw away the baked garlic I left the eggplants ripe and peeled in plastic strainers in the fridge overnight and there was no need & quotsa evaporate them on the flame & quot I added a few needles of fresh rosemary, chopped together with the green parsley directly in the salad and I forgot to put lemon juice and they are not as whitish as the original

champion cooking it
Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania

Message from lucia_bp & raquo 09/09/2013 09:26

champion cooking it
Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania

Message from lucia_bp & raquo 09/09/2013 01:48

"A gram of practice is worth a ton of theory."

And a grain of imagination does more than a practice car & quot

Eggplant caviar

Hello my chicks! Today I would like to share with you a recipe that smells good in the Mediterranean: eggplant caviar. A dish that I discovered and loved when I tried Lebanese cuisine for the first time in my life with my colleagues on Rue Du Commerce with the full range of cold and hot mezzes.

For those who don't know what it is, it's a whole or half-cooked eggplant puree, steamed or cut in half, steamed or baked, garnished with olive oil and various condiments.

This eggplant caviar is a great classic of Mediterranean cuisine and even a little elsewhere! So much so that it has many variants and various appellations depending on the country: patlatchan in Armenia, kyopolou in Albania and Bulgaria, melitzanosalata in Greece, baba ganoush in Jordan, moutabal in Lebanon, zaalouk in Morocco, patlican in Turkey, salata de vinete in Romania, rougail bringelle on Reunion Island, and baingan bharta in India.

Most eggplant caviar has a grilled eggplant and squash base.
But some variants sometimes have: sesame puree (tahin), lemon juice, olive oil, pomegranate seeds, onions, cumin, yogurt, fermented milk, tomatoes, peppers, celery , or capers and olives.

For my part, I will do it as I like it, that is, very close to the baba ganoush, using the base: grilled aubergine and the squash and adding the olive oil, the lemon juice and the sesame puree (tahin).

Ready to follow my recipe for eggplant caviar that smells good in the Mediterranean? C & rsquoest party!

Eggplants must take very young - so the seeds were soft and the flesh - soft.

It is necessary to wash the eggplant, then cut on the stem. Bake eggplant in the oven. Once the vegetables are soft and the skins begin to acquire brown, you should clean them and cut off any residue. The meat must be crushed. Boiler - Iron best because it does not burn products - vegetable oil and pour it well warm. Then take a bow - finely chopped and put in oil. Boil the onion for 20 minutes. Then to put carrots - or grated or finely chopped. It also boils for at least 20 minutes. And the last of the filling will pepper, pre-ground. It should boil for half an hour.

After this time, the boiler has already put eggplant and crushed tomatoes, parsley. Everything went out for about an hour. The garlic should be put in the pot before turning off the heat.

Eggplant resulting caviar can be eaten immediately, but you can save. Eggs are laid without pre-prepared garlic and closed banks, not sterilizing. If you want to add garlic, you will need to pour in eggs 2 tablespoons of vinegar - 9%. Then all decomposed by the banks, which they pre-sterilized. Even sterilized caviar again - half a liter bank - 45 minutes, bank per liter - an hour.

There are several ways to handle eggplant and pumpkin, and here is one of them. This method will take longer than the previous one. You need to wash the eggplant and pumpkin, peel and cut inside - the cups should be two inches thick. With eggplant they need to eliminate bitterness. To do this, they need two hours to soak in cold water. Then eggplant and press - it can be put under pressure. Once the water stops flowing, ready the eggplant. After all the clubs have to fry each part in vegetable oil. Then you need to cook eggplant in the recipe, which is described above. But frying eggplant is very time consuming, so if you are in a hurry, it is better to reimburse them in the oven.

EGGPLANT CAVIAR - a dream recipe, refined, simple and delicious

Eggplant caviar (Caviar d aubergines) is a French vegetarian entree, a refined recipe, but very easy to prepare.

Caviar d'Aubergines is a French eggplant salad with seductive aromas in a fine, silky texture.

Eggplant caviar is a classic of French cuisine, an eggplant puree seasoned with fragrant spices.

Like any traditional recipe, there are many versions, from the simple to the most elaborate, both in terms of workmanship and the richness of the ingredients.

Chef Gordon Ramsay's recipe


some beautiful eggplants (3-4)

1 link fresh thyme

rosemary, fresh coriander

extra virgin olive oil

a little cream (the French use crème fraiche, ie sour cream, sour cream, fermented)

Method of preparation

First, wash the eggplants and cut them into 2 lengthwise. The eggplant is sectioned lengthwise and the core is zigzagged.

For the preparation of caviar, the eggplant core is zigzagged

Cut 1 clove of garlic in half and rub each slice of eggplant well. In the notches, insert different fresh herbs & # 8211 thyme, rosemary. In their absence, you can also use dried plants.

Over the eggplant, sprinkle with salt and pepper, making sure to have half a clove of garlic on each slice of eggplant. Sprinkle with extra virgin olive oil, then reform the eggplant, placing 2 halves face to face (thus forming a whole eggplant).

Wrap them in baking paper and place them on a tray that is placed in the oven heated to 200 degrees. Bake for 30-50 minutes, depending on the size of the eggplant.

Once removed from the oven, the eggplants are prepared immediately, while they are hot. Immediately remove the pulp mixed with the spices, using a spoon. It will come out very easily, leaving the shells clean.

Next, finely chop the eggplant pulp with a knife. If you have woody parts of spices (thyme twigs too thick), you can remove them before chopping. Chop quickly, while everything is still hot, to mix the flavors.

In a pan, put a little olive oil and add the chopped eggplant. Eggplants will cook in their own juice. Add a drop of lemon juice to keep its color. When the sauce has evaporated and the eggplant is well cooked, add a little finely chopped coriander (or chopped parsley) and a little freshly ground pepper.

Stir, remove from the heat, allow to cool slightly and add the cream, depending on taste. Stir and add a little more fresh lemon juice (don't overdo it so it doesn't come out too sour).

Eggplant caviar & # 8211 a light and dietary recipe

Allow to cool to room temperature and then refrigerate for at least a few hours. The salad develops its flavors over time, so it can be prepared even 2-3 days before serving (it will be even better).

How to serve

Eggplant caviar can be served classic, with baguette slices, wasa bread or next to some crispy breadsticks.

A delicious option is to serve the eggplant caviar in Champignon mushrooms.

If you want to fill the mushrooms with caviar, you have to boil them in salted water for 10 minutes, or bake them at 180 degrees. Served this way, the dish is ideal for a diet and extremely delicious dinner.

THE CHEF’S ROMANIAN RECIPE - Eggplant caviar (salad)

Dear friends, the eggplant caviar known in Romanian as the eggplant salad is the pride of Romanian cuisine. Although this entry is also found throughout the Balkans, in Greece as well as in Bulgaria, the Romanians have nevertheless included it in the list of their traditional dishes, as this salad is present on the table of our fellow citizens.

Although this recipe is associated in particular with the hot summer months, it is also eaten a lot in winter, especially during the period of Lent before Christmas. Also, as you will see, this is not an overly elaborate recipe, the preparation time is greatly reduced once the aubergines are toasted.

First of all, you will need to get a wooden spoon, especially avoid metal!

For the ingredients, you need 3 or 4 aubergines that are neither too big nor too small (about 1 kilo for 3 people), an onion, sunflower oil and a pinch of salt and a tablespoon of mayonnaise depending on taste. Wash the aubergines, wipe them well, remove the collar (but keep the stalk). Prick them with a fork in 2/3 places on each side if you want - and now there are two ways to grill them: either on a grill or in any case a thick piece of metal, directly on the fire, by turning them every quarter of an hour, until they are completely softened. Or, arrange them in an oven dish and cook for about 45 minutes, turning them regularly so that they roast on all sides. If you put them in, you lose the aroma of smoke that Romanians love.

Once grilled, cut them in half and seed them with a wooden spoon - be careful not to use metal, as it is said to give the salad a slightly bitter taste. Then discard the burned skin. Once seeded, place the eggplant flesh on a sloping board to allow it to drain. Be careful, this step is very important, since the juice left by the aubergines is very bitter. It would be best to put the aubergines in a colander for a few hours.

And now let's start making our salad. First step: crush the aubergines with a wooden object: the wooden handle of a large knife, for example. Once again, the metal may make your salad bitter. Put the mashed meat in a salad bowl and start mixing well with a wooden spoon, gradually incorporating sunflower oil. The olive one tastes too strong for this salad, so I don't recommend using it. By mixing well, you will get a kind of thicker puree. Salt and taste. Strictly speaking, if the eggplant taste is too strong, you could add either a tablespoon of mayonnaise or, for a lightened variant, a raw egg yolk or yogurt. Some do this with a blender.

Peel an onion, chop it finely or coarsely to taste and incorporate it into your salad before setting aside to cool for a few hours. At the end, remove the salad bowl from the fridge, pour the salad into a bowl, arrange all around the tomato slices and enjoy. It is a spreadable dough that you can also put in the freezer, without oil or onion, which you will add before serving. Bon appetit!

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