AUBERGINE CAVIAR
Provided by Food Network
Categories appetizer
Time 35m
Yield about 1 to 1/2 cups/375 ml
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Halve the eggplant lengthwise, lightly brush the bottoms with olive oil so it won't stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft, about 25 minutes.
- When the eggplant is done, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin, to taste. Then stir through the confetti of red pepper and the fresh mint leaves. Stir in the remaining olive oil. Serve the mixture spooned onto crackers or thin croutes.
AUBERGINE CAVIAR
Provided by Michael Symon : Food Network
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes. Place them on a baking sheet and place them in the oven. Roast until soft, about 20 minutes. Peel eggplant, peppers and tomatoes. Saute minced onions and garlic. Put mixture in food processor and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley.
AUBERGINE CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes. Place them on a baking sheet and place them in the oven. Roast until soft, about 20 minutes. Peel eggplant, peppers and tomatoes. Saute minced onions and garlic. Put mixture in food processor and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley.
AUBERGINE & GARLIC CAVIAR
Delicious puree of aubergine laced with garlic and onions. Ideal as a starter or a dip.
Provided by mizzy999
Time 45m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Wash aubergine and dry it. Stick it firmly on a skewer or fork and roast over a gas flame. Leave it over the flame until a side of it chars black, turning it to ensure all of the aubergine chars black. You will know it is cooked as it will leak fluid and become soft. Insert a knife into it to check if it slides in easily, if it does not, cook it more on that side. When it is cooked, carefully transfer to a bowl. Let it cool.
- You could roast the whole aubergine in the oven, but it will totally lack the lovely smoky flavour. Alternatively, you could roast in on a barbecue.
- When the aubergine is cool enough to handle, carefully peel off the charred skin. It should come away easily, but if tiny bits of the skin remain, don't worry, it adds to the flavour! Chop up the flesh and mash it slightly with a potato masher. Keep some texture.
- Heat oil in a frying pan and add onions. Cook on a low heat, stirring often until the onions turn golden and caramalise.
- Add the garlic and ginger and chillies and cook for 3 minutes on a medium heat.
- Add the curry powder (if using), butter and season with salt and pepper to taste. Cook for 2 minutes.
- Finally add the chopped coriander, spring onions and lemon juice. Swirl with yogurt and serve with pitta bread crisped in the oven.
EGGPLANT CAVIAR
Provided by Molly O'Neill
Categories dips and spreads, appetizer
Time 2h10m
Yield Five cups
Number Of Ingredients 6
Steps:
- Halve the eggplants lengthwise, score with a knife and sprinkle lightly with the kosher salt. Cover with a heavy plate and weigh down the plate to press out the moisture for 1 hour.
- Squeeze excess water from the eggplants. Lay the eggplants skin side down on the coals and roast until completely soft, from 45 minutes to an hour, depending on the heat of the coals. Remove and set aside to cool.
- When the eggplants are cool enough to handle, skin them. Place in a wooden bowl and use a fork to mince them. Remove the pulp to a piece of clean cloth or a towel to drain the excess liquid.
- In a medium bowl, whisk together the olive oil, garlic, mustard and salt and pepper. Add the eggplant pulp and stir to mix. Serve immediately or store on ice for up to two days.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 18 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 696 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED EGGPLANT (AUBERGINE) CAVIAR
Healthy, easy. There are no exact amounts for this spread/salad/side-dish. Experiment with ingredients/amounts.
Provided by Shelley aka Rachelle
Categories Spreads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.
- (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
- Chop onion and red pepper.
- After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
- Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
- Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
- Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
- Serve with regular or toasted pita, crackers or crudites.
Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 0.7, Sodium 8.5, Carbohydrate 19.7, Fiber 7.3, Sugar 5.9, Protein 3.5
EGGPLANT CAVIAR
Steps:
- Preheat the oven to 400°F.
- Cut in half lengthwise: 2 medium eggplants.
- Sprinkle the cut surfaces with: Salt, Fresh-ground black pepper, Olive oil.
- Place cut side down on a baking sheet and roast until soft. Test for doneness at the stem end; the eggplant should be very soft. Remove from the oven and let cool. Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a purée.
- Add: 2 tablespoons fresh lemon juice, 1/4 cup olive oil, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and pounded to a purée, 2 to 4 tablespoons chopped parsley or cilantro.
- Mix well and taste, adding more salt and lemon as needed.
- Variations
- Use 2 tablespoons chopped mint in place of parsley or cilantro.
- Add 1/2 teaspoon crushed toasted coriander seeds. To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown. Crush in a mortar and pestle or under a heavy pan.
- Add a pinch or two of dried chile flakes.
- For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender. Cut in half, scrape out the flesh, and combine with the other ingredients.
ELEGANT EGGPLANT (AUBERGINE) CAVIAR
Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins(authors of The Silver Palate Cookbook), this is great served on the end of crisp Belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Prick the eggplant in several places with a fork. Place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). Set aside to cool.
- Arrange the walnut pieces on a baking sheet, and cook at 350* F. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). Chop fine.
- Scrape the eggplant flesh into a wooden or glass bowl and coarsely chop.
- Stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. Then slowly beat in the oil and lemon juice. Adjust the seasoning to taste.
- Cover loosely and let stand at room temperature for several hours before serving. Makes 1 1/2 cups.
Nutrition Facts : Calories 526.9, Fat 44.3, SaturatedFat 5, Sodium 791.3, Carbohydrate 32.1, Fiber 16, Sugar 11.7, Protein 10.6
EGGPLANT CAVIAR
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
- Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.
EGGPLANT CAVIAR, WITH GARLIC
Provided by Florence Fabricant
Categories dinner, appetizer
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
- When the eggplant is cool enough to handle, scrape the pulp from the skin and mash it to a puree. Mix it with the garlic, onion, lemon and 2 to 3 tablespoons yogurt depending on the consistency you would like the mixture. Add the olive oil and sesame seeds. Refrigerate until a half hour before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 7 grams
GEORGIA CAVIAR
Black-eyed peas in a zesty marinade make a wonderful dip for tortilla chips or bread. Serve at room temperature.
Provided by Gabrielle
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 9h45m
Yield 12
Number Of Ingredients 8
Steps:
- Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
- Drain black-eyed peas. Cover with Italian-style salad dressing.
- In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 30.6 g, Fat 11.7 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 1.9 g, Sodium 656.3 mg, Sugar 7.6 g
AUBERGINES WITH GARLIC & HERB DRESSING
An Italian-style sweet and sour dressing works well with the meaty aubergines
Provided by Mary Cadogan
Categories Buffet, Side dish, Vegetable
Time 1h5m
Yield Serves 20 as part of a meal
Number Of Ingredients 6
Steps:
- Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
- Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.
Nutrition Facts : Calories 53 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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