Caviar Daubergine Eggplant Puree Food

BABA GHANNOUJ (SMOKED EGGPLANT (AUBERGINE) PUREE)

Steps:

• Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
• Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
• To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
• In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
• Then while still blending the eggplant mixture slowly drizzle in olive oil.
• Season to taste and serve with your favourite bread.

ROASTED EGGPLANT (AUBERGINE) CAVIAR

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.

AUBERGINE CAVIAR

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.

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:

• 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.

SMOKED AUBERGINE PURéE

Steps:

• Heat grill to very hot. Slice the aubergines in half lengthways, then grill for 25 mins, turning occasionally, until soft - the skin will remain firm, but the flesh will soften. Lift the aubergines off the grill and leave until cool enough to handle.
• Using a sharp knife, score the grilled flesh and scoop out the flesh with a spoon. Tip into a bowl and mash with a fork until you get a thick pulp. Beat in the lemon juice and garlic. Add the yogurt and dill, and season. Serve while still warm.

AUBERGINE & GARLIC CAVIAR

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

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 (AUBERGINE) SALAD/CAVIAR

Steps:

• Chop and caramelize the onions on a skillet (with a little bit of olive oil) over medium heat until they are golden but not burnt.
• While the onions are cooking, without peeling the eggplant, cut it into about 1/2 inch cubes. And place in a large bowl.
• Chop the bell pepper and add to bowl.
• Cut the tomatoes and add to bowl.
• Take the cooked onions, finely chop them, and add to bowl.
• Add the red pepper flakes, salt, and finely chopped garlic to the bowl.
• Mix all the ingredients in the bowl and transfer to a 12 inch non-stick skillet.
• Pour the contents of the tomato can on top of what's in the skillet and mix it a little bit.
• Cover with a lid and cook on low/medium heat. Keep mixing the contents every 10-15 minutes to cook things evenly and prevent burning. If you notice sticking to pan, reduce heat.
• The dish is ready when most of the liquid has evaporated and all the ingredients are soft and fully cooked. Approximately 45 minutes.
• Place in fridge to cool the salad since it's best served chilled.

EGGPLANT (AUBERGINE) CAVIAR

Steps:

• Roast eggplants:.
• Using a wooden skewer or fork, pierce eggplants all over.
• Turn two gas burners or 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, pepper, onion and garlic powder.
• Serve warm or at room temperature with pita or rye bread.
• Serving size will vary; depending on whether you are going to use an appetizer, or a salad with the meal, or as a side dish.

CAVIAR D'AUBERGINE (EGGPLANT PUREE)

Steps:

• 1. Grill the eggplants whole (or cook in the oven), until the skin is blackened and the meat is soft. 2. Once grilled until soft, scoop out insides, and mix with yogurt, tahini, olive oil, lemon juice, salt and pepper. Sprinkle with paprika and sesame seeds. 3. Serve with a touch of fresh mint and with 'khobz,' Moroccan flat bread, on the side.