Eggplant Caviar Food

ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE

Steps:

• Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
• Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
• cut-side down on the prepared cooling rack for 30 minutes to release moisture.
• Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
• Increase the oven temperature to 425 degrees F.
• Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
• Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
• To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.

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 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:

• 1. Preheat the oven to 350°F. Slice the eggplants in two lengthwise, and place cut side down on a no stick baking sheet. Bake for 45 minutes or until very tender. Remove from the oven and allow to cool enough so you can handle them.
• 2. Remove the skin (it should slip right off) and place the flesh in a food processor. Add the garlic, tomato, parsley, and lemon juice and blend until very smooth. With the machine running, add the olive oil in a thin stream. Season to taste with salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper). Serve warm or cold. Makes about 2 cups.

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.

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.

EGGPLANT CAVIAR

Steps:

• Halve the eggplants lengthwise, score with a knife and sprinkle lightly with the kosher salt. Cover with a heavy plate and weigh down the plate to press out the moisture for 1 hour.
• Squeeze excess water from the eggplants. Lay the eggplants skin side down on the coals and roast until completely soft, from 45 minutes to an hour, depending on the heat of the coals. Remove and set aside to cool.
• When the eggplants are cool enough to handle, skin them. Place in a wooden bowl and use a fork to mince them. Remove the pulp to a piece of clean cloth or a towel to drain the excess liquid.
• In a medium bowl, whisk together the olive oil, garlic, mustard and salt and pepper. Add the eggplant pulp and stir to mix. Serve immediately or store on ice for up to two days.

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 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:

• Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.
• Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.

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.

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.

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 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

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.

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.