Spread Recipe : Eggplants herbs Caviar

Spread Recipe : Eggplants herbs Caviar

Always prepare this Eggplant caviar recipe the day before, as it is best when the eggplant caviar is vey cold. This  Aubergine Caviar Recipe is a pure delight to be enjoyed as starter or an aperitif on small toasts, just grilled.

Ingredients: Eggplants Caviar and fresh herbs

  • 4 large eggplants
  • 2 tbsp of olive oil
  • 1 tbsp of sesame oil
  • 2 onions
  • 2 shallots
  • 2 cloves garlic
  • Cilantro (even better if it is fresh)
  • A few basil leaves
  • Chives
  • Parsley
  • Salt
  • Pepper

Cooking instruction

Preparation: Aromatic fresh Herbs for eggplants Caviar

Peel and chop finely the 2 onions and 2 shallots, the minced slices must be almost transluscent. Then add 2 crushed garlic cloves.

Finely chop the cilantro, basil, chives and parsley.

Preparation steps: Eggplant Caviar

  1. Wrap the 4 eggplants (cut in half) in an aluminum foil. Bake them in the oven at 460°F (240°c) for 1 hour.
  2. In a large skillet, heat 2 tbsp of olive oil, 1 tbsp of sesame oil and make the onions and shallot stew. Add the crushed garlic and book.
  3. Remove eggplant from oven and remove the flesh with a spoon. Add to the sauce. Add salt and pepper. Add 1 / 2 tsp of cilantro, basil, chives and a little bit of finely chopped parsley. Melt over low heat from 5 to 10 min.
  4. After that, you can add a personal touch if you want: you can spice up a bit with cumin or curry if you feel like to. Cook for a few more minutes. Let cool before refrigerate overnight.

Serve Eggplants Caviar with toasted bread slice with some cheery tomatoes and a good White Martini!

Photo by: izik

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