Best Caviar Daubergine Eggplant Puree Recipes

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 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.

AUBERGINE CAVIAR

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 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.

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.

SPICED EGGPLANT CAVIAR WITH CRUDITANDEACUTE;S

Steps:

• 1. Pierce the eggplant all over with a fork. Place on a paper towel-lined plate and microwave on High for 10 minutes, turning once.
• 2. In a large microwave-safe bowl, combine the olive oil, garlic, coriander, and cinnamon. Microwave on High for 1 minute.
• 3. Cut the eggplant in half lengthwise. Scoop out the flesh and transfer to the bowl with the oil; discard the eggplant skin and stem. Add the lemon zest and juice, cilantro, and onion. With a fork, mash the mixture until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, top with the pomegranate seeds and cilantro and serve with crudités.

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

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.

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.