Chatzilim Israeli Eggplant Aubergine Caviar Food

BAKLAZHANOVAYA IKRA - EGGPLANT (AUBERGINE) CAVIAR

Steps:

• Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour to an hour and a half (for your desired tenderness), turning while baking, until soft in a 325 degree oven.
• Refrigerate until cool.
• Cut the eggplant, lengthwise, in half and scoop out the pulp.
• Chop the pulp until very fine.
• Mix onion, tomatoes, eggplant pulp, garlic, oil, and vinegar together and season with salt and pepper.
• Cover and refrigerate for several hours.
• Baklazhanovaya Ikra is served with chopped parsley.

CHATZILIM - ISRAELI EGGPLANT (AUBERGINE) CAVIAR

Steps:

• Place eggplant above an open flame and let it actually burn on all sides until soft.
• Cool and peel.
• Mash pulp with a fork until it is like a paste.
• Add onion, salt, pepper and lemon juice.
• Stir in mayonnaise or olive oil or 1 tablespoon of each.
• Mix well.
• Serve on a lettuce leaf as an appetizer.
• Garnish with slices of tomato and cucumber.

RUSSIAN EGGPLANT CAVIAR

Steps:

• Bake eggplant, allow to cool, skin, & mince finely.
• Saute onion & pepper in 1 tb of oil until onion is browned.
• Add adding remaining oil.
• Add tomato paste, stir well & simmer for 5-mins.
• Add vinegar, sugar, salt & pepper & ceggplant.
• Stir well & cook slowly for 30-mins on a low-heat.
• If necessary you may add more oil to prevent mixture from sticking & thus burning.
• Remove from heat, cool to room temp, then refrigerate.
• Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.

POOR MAN'S CAVIAR

Steps:

• For an authentic smoky flavor, roast each unpeeled eggplant by laying it directly over a low, open, gas flame, and turn every minute with a pair of tongs until the skin is completely charred and the eggplant is very soft and limp (about 20 to 30 minutes).
• Alternatively, prick the eggplants all over and roast on a baking tray in the middle of a preheated 400 degree Farhenheit oven, for 45 minutes, or until until the insides are very soft and the outsides are dry and almost crisp.
• Let the eggplants cool briefly, then peel (the skin should come off easily) or scrape out the flesh.
• Puree eggplant pulp in a blender.
• Heat a little olive oil in a fry pan or skillet, and fry the onion until it becomes pink-brown.
• Add the tomato, green bell pepper and salt and pepper, and cook over low to moderate heat for several minutes until soft (also add 1 to 2 cloves garlic, chopped, at this stage if desired).
• Rub as much of this mixture, as possible, through a sieve and mix with the eggplant puree.
• Check the seasonings and stir in the lemon juice, adding a teaspoon more at a time, to taste, if desired.
• The consistency should be that of thick mayonnaise.
• Garnish with freshly chopped parsley and serve, as an appetiser, with chunks of Turkish 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.

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.

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.