Eggplant Caviar With Garlic Recipes

EGGPLANT CAVIAR

Steps:

• Preheat oven to 350 degrees F.
• Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
• Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
• After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
• Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges

EGGPLANT CAVIAR

Steps:

• Put the roasted eggplant on a cutting board and use a spoon to scrape the flesh from the skins. Peel or press the garlic flesh from the skins and add it to the eggplant on the board. With a large knife, chop the eggplant and garlic together until they form a rough purée. Add the lemon zest, 1 tablespoon of the lemon juice, a generous drizzle of olive oil, 1/2 tsp. salt, and a few grinds of pepper. Chop and mix together thoroughly, transfer to a small serving bowl, and taste. Add more lemon juice, oil, or salt if needed. Fold in the mint or parsley. Refrigerate for up to 48 hours if you like; bring to room temperature before serving.

EGGPLANT CAVIAR

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 WITH GARLIC SAUCE

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

EGGPLANT CAVIAR

Steps:

• Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft.
• Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside.
• Once eggplant is done, allow to rest until is cool enough to handle. Cut open and scoop out the pulp into a large strainer. Scrape the inside of the skin with a spoon to remove all the pulp. Press pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine.
• Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley.
• Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.

EGGPLANT CAVIAR, WITH GARLIC

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.

EGGPLANT CAVIAR

Steps:

• Drizzle the eggplant quarters with olive oil and roast in a preheated 350 degree oven for 30 minutes. Let cool to room temperature and then remove the skin. Put eggplant into food processor with the garlic and cilantro and pulse to puree. Add olive oil and puree until smooth. Season with salt.

SICILIAN EGGPLANT CAVIAR

Steps:

• Heat oven to 375 degrees. Prick eggplants all over with a fork, then place on a sheet pan. Roast until tender, about 45 minutes. Let cool completely.
• Cut eggplants in half lengthwise, and scoop out meat into a saucepan. Simmer until most of the liquid is evaporated and eggplant is dry, about 20 minutes. Set aside.
• In a large saute pan, heat olive oil over medium heat. Add garlic and red pepper, and saute one minute. Add anchovies and olives, and saute another minute, stirring continuously. Add tomatoes, and cook a minute more. Add eggplant, and cook two minutes. Add cheese, croutons and salt and pepper to taste. Stir in mint and parsley until well combined. Serve immediately.

EGGPLANT CAVIAR FOR POTATO BLINI

Steps:

• Halve eggplant lengthwise; score the flesh side of both halves, making a crisscross pattern about 1/4 inch deep. Sprinkle both halves with salt and place scored-side down on a rimmed baking sheet. Cover with a second baking sheet and place a heavy object (such as cans or a set of bowls) on top. Let eggplant render its excess liquid at room temperature for 1 to 2 hours.
• Preheat oven to 350 degrees. Lightly oil a baking sheet and set aside.
• Rinse eggplant, pat dry, and rub with some olive oil. Place halves flesh side down on prepared baking sheet. Transfer to oven and roast until eggplant is very soft and skin is wrinkled, about 1 hour. There should be no resistance when tested with a knife. Remove from oven and let stand until cool enough to handle.
• Scoop out eggplant pulp and lightly chop. Place pulp in a double layer of cheesecloth and tie to enclose with kitchen twine, leaving about 6 inches on the end. Hang bundle from a shelf in the refrigerator with a bowl set underneath or place in a colander set over a bowl and refrigerate; let drain at least 2 hours and up to overnight.
• Remove eggplant from refrigerator and hold cheesecloth bundle over sink; twist and squeeze to remove as much additional liquid as possible. Transfer pulp to the bowl of a small food processor; pulse a few times to break up eggplant. With the motor running, slowly add 2 tablespoons olive oil through the feed tube; continue processing until the color and texture begin to lighten, about 30 seconds.
• Turn the machine off and add garlic, mustard, and salt. With the motor running, slowly add remaining 2 tablespoons olive oil; continue processing 1 minute more. Season with salt and pepper. Eggplant caviar may be kept refrigerated in an airtight container for up to 1 week.

EGGPLANT CAVIAR WITH FRESH TOMATO COULIS

Steps:

• Preheat oven to 400°F. Place eggplant on baking sheet. Pierce eggplant several times with fork. Bake until very soft and skin wrinkles and cracks, about 45 minutes. Cool slightly. Cut baked eggplant in half lengthwise. Peel off skin. Place eggplant in sieve and let drain 45 minutes. Finely chop eggplant.
• Whisk 1/4 cup olive oil, lemon juice and garlic in medium bowl to blend. Season to taste with salt and pepper. Add eggplant; toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Bring medium pot of water to boil. Add tomatoes to boiling water and blanch 30 seconds. Using slotted spoon, transfer tomatoes to bowl of cold water and cool.
• Using small sharp knife, pull skin off tomatoes. Core tomatoes and cut in half crosswise; squeeze out seeds. Transfer tomatoes to processor and blend until smooth. Transfer puree to bowl. Mix in remaining 1§ tablespoons olive oil, salt and white pepper. Let coulis stand until any air bubbles have popped, stirring occasionally, about 45 minutes.
• Spoon § cup tomato coulis into center of 4 shallow bowls. Using 2 large soup spoons, form eggplant mixture into oval and set atop coulis. Repeat, placing 3 ovals in each bowl. Garnish each with 1 fresh basil sprig.

ELEGANT EGGPLANT (AUBERGINE) CAVIAR

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.

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.