ROASTED EGGPLANT (AUBERGINE) CAVIAR
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
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
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
Time 35m
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.
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.
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
CAVIAR D'AUBERGINE (EGGPLANT PUREE)
Number Of Ingredients 8
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.
RUSSIAN EGGPLANT CAVIAR
Make and share this Russian Eggplant Caviar recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bake eggplant, allow to cool, skin, & mince finely.
- Saute onion & pepper in 1 tb of oil until onion is browned.
- Add adding remaining oil.
- Add tomato paste, stir well & simmer for 5-mins.
- Add vinegar, sugar, salt & pepper & ceggplant.
- Stir well & cook slowly for 30-mins on a low-heat.
- If necessary you may add more oil to prevent mixture from sticking & thus burning.
- Remove from heat, cool to room temp, then refrigerate.
- Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.
Nutrition Facts : Calories 66.9, Fat 3.6, SaturatedFat 0.5, Sodium 81.7, Carbohydrate 8.7, Fiber 3.3, Sugar 4.3, Protein 1.4
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