Best 5 Aubergine Caviar Recipes
Embark on a culinary journey to the vibrant flavors of the Mediterranean with our tantalizing aubergine caviar recipes. Discover a symphony of textures and tastes as we present two distinct variations that capture the essence of this classic dish.
In the first recipe, we take you on a smoky and savory adventure with roasted aubergines. Charred to perfection, the aubergines impart a delightful smokiness that blends seamlessly with the earthy undertones of roasted red peppers. Tangy capers, zesty lemon juice, and a hint of garlic elevate this dish to a new level of complexity.
Our second recipe introduces a fresh and vibrant take on aubergine caviar, featuring raw aubergines. This version celebrates the natural sweetness of aubergines, complemented by crisp cucumbers, juicy tomatoes, and a medley of aromatic herbs. A drizzle of olive oil and a squeeze of lemon juice add the finishing touches to this refreshing and flavorful creation.
Whether you prefer the smoky charm of roasted aubergines or the vibrant energy of raw ingredients, our aubergine caviar recipes promise a delightful culinary experience. Dive into the world of Mediterranean flavors and savor the exquisite tastes that await you.
ELEGANT EGGPLANT (AUBERGINE) CAVIAR
Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins(authors of The Silver Palate Cookbook), this is great served on the end of crisp Belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 526.9, Fat 44.3, SaturatedFat 5, Sodium 791.3, Carbohydrate 32.1, Fiber 16, Sugar 11.7, Protein 10.6
EGGPLANT (AUBERGINE) SALAD/CAVIAR
This is a very easy and healthy addition to any meal. Makes a great side dish or as a dip. Also known as Baklazhanovaya Ikra in Russian. You will need a larger non-stick skillet (at least 12 inches wide and 3 inches tall). Also two hand-fulls of cherry tomatoes can be substituted for the two medium tomatoes.
Provided by blazer380
Categories Peppers
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
BAKLAZHANOVAYA IKRA - EGGPLANT (AUBERGINE) CAVIAR
This was given to me by one of my Russian Language teachers. It is best served cool on rye or pumpernickel toast points. Passive time is chilling time.
Provided by Krsi Sue
Categories Vegetable
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 8
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.
AUBERGINE CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
AUBERGINE CAVIAR
Provided by Food Network
Categories appetizer
Time 35m
Yield about 1 to 1/2 cups/375 ml
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Halve the eggplant lengthwise, lightly brush the bottoms with olive oil so it won't stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft, about 25 minutes.
- When the eggplant is done, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin, to taste. Then stir through the confetti of red pepper and the fresh mint leaves. Stir in the remaining olive oil. Serve the mixture spooned onto crackers or thin croutes.
Tips:
- Select the right eggplants: Choose small, tender eggplants with smooth, unblemished skin. Avoid large, overripe eggplants, as they tend to be bitter and have a tough texture.
- Roast the eggplants properly: Roasting the eggplants over an open flame or in a very hot oven brings out their smoky flavor and caramelizes the flesh. Make sure to pierce the eggplants with a fork or a knife before roasting to prevent them from bursting.
- Cool the eggplants completely: Once the eggplants are roasted, let them cool completely before handling them. This will make it easier to peel and chop the eggplants.
- Use a food processor or a blender: A food processor or a blender is the easiest way to achieve a smooth and creamy texture for the caviar. Pulse the ingredients until they are finely chopped and well combined.
- Season to taste: Taste the caviar and adjust the seasonings as needed. Add more salt, pepper, garlic, or lemon juice to your liking.
Conclusion:
Aubergine caviar is a delicious and versatile dish that can be enjoyed as an appetizer, a side dish, or a spread. It is a great way to use up leftover roasted eggplants and it is also a healthy and flavorful addition to your diet. With a few simple ingredients and a little bit of time, you can create a delicious and authentic aubergine caviar that will impress your friends and family.
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