Spiced Eggplant Caviar With Cruditandeacutes 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.

SPICY EGGPLANT

Steps:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
• Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

CURRIED EGGPLANT CAVIAR

Steps:

• Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
• Heat the oil in a skillet and add the mustard seeds, stirring until they make popping noises. Add the onion and sautee until soft, then add the garlic, ginger and chili. Sautee for three to four minutes. Stir in the curry powder and cook for a few minutes longer.
• Scrape the eggplant pulp from the skin and mash it. Add the curry mixture, the tomtoes and lemon juice. Season to taste with salt, stir in the yogurt and serve warm or at room temperature.

INDIAN-SPICED EGGPLANT STACKS

Steps:

• Preheat oven to 425 degrees with racks in top and center. Sprinkle eggplants generously with salt; arrange in a single layer on a wire rack set over a rimmed baking sheet. Let stand 30 minutes.
• Meanwhile, in a skillet over medium-high, toast cumin seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle. Stir together with 2 teaspoons oil, garlic, ginger, and 1/2 teaspoon salt.
• Rinse eggplants; pat dry with paper towels. Brush baking sheet generously with oil. Brush eggplants on both sides with remaining oil; season lightly with salt. Arrange in a single layeron sheet and roast on center rack, flipping once, until tender and golden brown, 40 to 45 minutes. Spread about 1/2 teaspoon garlic-ginger mixture over each slice; roast 5 minutes more. Remove; adjust oven to broil.
• Divide yogurt among eggplant slices, spreading over tops. Top each with a tomato slice; season with salt. Broil on top rack until just beginning to brown, 1 to 2 minutes. Stack slices three-high, layering cilantro between each. Serve, garnished with more cilantro.

EGGPLANT CAVIAR

Steps:

• Roast the eggplants; peel away the blackened skin.
• Place the eggplants in a food processor; pulse until pureed. Transfer to a large bowl; stir in the remaining ingredients. Serve warm or at room temperature with pita or rye bread.

SPICED EGGPLANT AND TOMATOES WITH RUNNY EGGS

Steps:

• Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.
• In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.
• Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.
• When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.
• Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.
• Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.

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

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.

EGGPLANT CAVIAR WITH TAPENADE

Steps:

• To make Tapenade: mix together all the ingredients and set aside.
• To make caviar: Prick the eggplant with a fork several times.
• Put eggplant on a baking sheet.
• Bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft.
• Let eggplant cool.
• Peel the eggplant and chop into coarse chunks.
• In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
• Adjust seasoning to taste.
• Serve the caviar with tapenade and toasted french bread.