Best Aubergine Caviar Recipes

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ELEGANT EGGPLANT (AUBERGINE) CAVIAR



Elegant Eggplant (Aubergine) Caviar image

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

1 medium eggplant
1/2 cup walnut pieces
1/4 cup minced onion
1/4 cup minced fresh parsley
1 teaspoon minced hot chili pepper (to taste)
1 -2 garlic clove, minced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice

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

ROASTED EGGPLANT (AUBERGINE) CAVIAR



Roasted Eggplant (Aubergine) Caviar image

Healthy, easy. There are no exact amounts for this spread/salad/side-dish. Experiment with ingredients/amounts.

Provided by Shelley aka Rachelle

Categories     Spreads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 large heavy eggplants
2 heads garlic
2/3 cup vidalia onion, chopped
2/3 cup red bell pepper, chopped
2 tablespoons extra virgin olive oil (plus more to brush garlic)
kosher salt
fresh ground black pepper
thyme (optional) or cumin (optional)

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.

Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 0.7, Sodium 8.5, Carbohydrate 19.7, Fiber 7.3, Sugar 5.9, Protein 3.5

EGGPLANT (AUBERGINE) SALAD/CAVIAR



Eggplant (Aubergine) Salad/Caviar image

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

1 large eggplant
2 medium tomatoes (on the vine or hothouse)
1 green bell pepper
1 large yellow onion
1 (14 1/2 ounce) can diced tomatoes (unsalted, with basil, garlic, and oregano)
1/4 teaspoon red pepper flakes
1 1/2 teaspoons salt
5 fresh garlic cloves

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.

AUBERGINE & GARLIC CAVIAR



Aubergine & Garlic Caviar image

Delicious puree of aubergine laced with garlic and onions. Ideal as a starter or a dip.

Provided by mizzy999

Time 45m

Yield Serves 4

Number Of Ingredients 13

1 large aubergine (or 2 small ones)
1 large onion (sliced finely)
4-8 garlic cloves (peeled & pounded to a paste)
1/2 inch ginger (peeled & pounded to a paste)
2 green chillies (sliced finely)
2 spring onions (sliced finely)
1 tbsp chopped coriander
2 oz butter (optional)
3 tbsp olive oil
Salt & black pepper
1 tsp curry powder (optional)
2 tbsp lemon juice
2 tbsp natural yogurt (to garnish)

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.

BAKLAZHANOVAYA IKRA - EGGPLANT (AUBERGINE) CAVIAR



Baklazhanovaya Ikra - Eggplant (Aubergine) Caviar image

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

1 large eggplant
1 onion, chopped
2 tomatoes, peeled and chopped
2 garlic cloves, minced
2 tablespoons vinegar
2 tablespoons vegetable oil
salt
pepper

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.

CAVIAR D'AUBERGINE (EGGPLANT PUREE)



caviar d'aubergine (eggplant puree) image

Number Of Ingredients 8

4 large eggplants
1 cup plain yogurt
1/4 cup tahini
1/4 cup olive oil
1/4 cup Olive oil
1/4 cup lemon juice
1 dash Sesame seeds for garnish
1 bunch Fresh mint

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.

CHATZILIM - ISRAELI EGGPLANT (AUBERGINE) CAVIAR



Chatzilim - Israeli Eggplant (Aubergine) Caviar image

This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand.

Provided by Mirj2338

Categories     Spreads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 eggplant (large enough to make about 1 cup pulp)
1/2 onion, finely chopped
salt and pepper
1 lemon, juice of
2 tablespoons olive oil or 2 tablespoons mayonnaise
lettuce leaf
tomatoes, sliced
cucumber, sliced

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.

Nutrition Facts : Calories 47.6, Fat 3.5, SaturatedFat 0.5, Sodium 1.6, Carbohydrate 4.3, Fiber 2.1, Sugar 1.8, Protein 0.7

CAVIAR D'AUBERGINE



CAVIAR D'AUBERGINE image

Categories     Condiment/Spread

Yield 4 personnes

Number Of Ingredients 8

4 aubergines
2 gousses d'ail
1 échalote
1/2 citron jaune
2 filets d'anchois
huile d'olive
2 cuillères à soupe de crème fraîche liquide
sel, poivre

Steps:

  • Préchauffer le four à 220°C. Mettre chaque aubergine piquées à la fourchette dans du papier aluminium, puis au four pendant 20 mn. Une fois fait, ouvrir les aubergines en deux et à la cuillère retirer le coeur, jeter le reste. Dans un mixer mélanger le coeur des aubergines, l'ail l'échalote le citron pressé, les filets d'anchois, la crème. Une fois le tout mixé, monter à l'huile d'olive jusqu'à obtention d'une pâte plus ou moins compacte. Saler, poivrer. Mettez au frais après refroidissement.

AUBERGINE CAVIAR



Aubergine Caviar image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

3 tablespoons olive oil
2 pounds eggplant
2 yellow peppers
2 tomatoes
1 onion, minced
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon orange juice
1 tablespoons ground coriander
2 ounces olive oil
2/3 cup yogurt
Salt and pepper, to taste
4 tablespoons flat leaf parsley

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



Aubergine Caviar image

Provided by Food Network

Categories     appetizer

Time 35m

Yield about 1 to 1/2 cups/375 ml

Number Of Ingredients 7

1 medium eggplant
2 to 3 tablespoons olive oil
1 to 2 garlic cloves, minced
1 teaspoon ground cumin, more to taste
Salt and freshly ground black pepper
About 1/2 red pepper, very finely diced
About 10 fresh mint leaves, shredded

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.

EGGPLANT (AUBERGINE) SALAD/CAVIAR



Eggplant (Aubergine) Salad/Caviar image

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 @MakeItYours

Number Of Ingredients 8

1 large eggplant
2 medium tomatoes (on the vine or hothouse)
1 green bell pepper
1 large yellow onion
1 (14 1/2 ounce) can diced tomatoes (unsalted, with basil, garlic, and oregano)
1⁄4 teaspoon red pepper flakes
1 1⁄2 teaspoons salt
5 fresh garlic cloves

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.

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