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Aubergine Caviar (eggplant dip)

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Ingredients

Adjust Servings:
1 aubergine large size aubergine/eggplant
2 garlic crushed cloves
0.5 Lemon juice juice of half a small lemon
1 teaspoon thyme powder or fresh from a twig
1 pinch salt season to your taste
1 pinch pepper season to your taste
100 ml olive oil virgin olive oil

Aubergine Caviar (eggplant dip)

the perfect summer dip to make at home.

Features:
  • Vegeterian

Ingredients

Directions

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The aubergine caviar is a delicious dip coming from the French Mediterranean region. it is usually made when the aubergine (eggplants are in season). it is very simple to make and has a lovely fresh and healthy  taste. the perfect dip on a hot summer day. all you need is a few aubergines and a few condiments.

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Steps

1
Done

Chargrilled your aubergine

The most important part it to cook the aubergine properly. there are various method you can use to cook the aubergine but the one which is really good is when the aubergine is cooked over an open flame (fireplace or wood fire oven) , but lets face it not many people will have that at home. so here are the alternatives : first you need to prick your aubergine with fork (making tiny holes) all over so that the heat can go in easily. once done you can either use you oven or grill and let the aubergine cook for 20 minutes or if you are more adventurous you can put the aubergine straight on an open flame on the stove making sure you turn it regularly until its all cooked.

2
Done

Spoon out the flesh from the Aubergine

when cooked cut you aubergine in half and scrape out all of the flesh using a spoon, and transfer the flesh in a bowl.

3
Done

Add the seasoning and olive oil

When done season with salt and pepper, add the lemon juice and stir vigorously using a spoon. )if you like you can add teaspoon of Dijon mustard too). finally add the olive oil bits a time while keeping on stirring. the aubergine caviar is ready once you get a smooth and even consistency. ( if a spoon does not break down the aubergine enough you can use a whisk.

4
Done

Cool down and serve

This dip has to be served really cold. so when you aubergine caviar is ready let it cool down completely in the fridge for a good hour. when serving it, put the caviar in a dip bowl add a drizzle of fresh olive oil on top and a sprinkle of coriander. Enjoy.

FCA

Host and author on The French Cooking Academy.
Favorite cooking tag lines:
” Russians have caviar, we have crepes”

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