This is a very easy recipe to realise with little ingredients, that doesn’t require particular culinary skills or equipment. You would need an oven to bake the aubergines, though. And it’s really really delicious! You will be amazed. It’s prefect to serve for apéritive with a glass of rosé when you have friends coming over. It can also be served as a starter or eaten just as a snack or for picnics. It’s a dip, so serve it with a Fougasse (Link: https://youtu.be/hlILqs_cYqY) and you will be crowned king or queen of French cuisine! Success guarantee.
Tip: prepare it the day before, as flavour will combine and aromas develop. Leave the aubergine caviar in an airtight container, overnight in the fridge.
INGREDIENTS:
3 aubergines/ eggplants (approx. 900g/ 36oz)
Juice of half a lemon
1/2 garlic cloves
2-3 Tbs olive oil (depending to your liking. Start with 2 and adjust)
50g of pitted black olives (2oz)(if you can’t find pitted olives, deseed 65g (2,6oz)of black olives)
1 Tsp Salt (Or to taste0
Grounded Black pepper, to taste
UTENSILS:
A baking tray
Parchment paper
A salad bowl
Lemon juicer
A knife
A large spoon
A tea spoon
A fork
A food container with a lid
RECIPE:
Heat the oven to 220C (430F.) When the oven is hot, place your aubergines on a tray layered with parchment paper. Bake for 50mn.
When the aubergines are baking, start to mince your garlic in very small bits. Juice your lemon juice and chop the olives in small chunks.
Remove the aubergines from the oven. Let them cool down so you can open them and scrape the flesh out and discard the skin. Transfer the flesh into a salad bowl. Some water will be released discard it with a colander. Mash the aubergine flesh with a fork until the flesh smoothen. Keep some bits. Add the minced garlic, lemon juice, chopped olives, olive oil, salt and pepper to the salad bowl. Gently mix. Transfer the preparation in the food container and keep in the fridge at least 2 hours.
Video: Wayne Cheung
Music: Benjamin Barthelemy
Intro and outro music: Traditional Provencal music
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