What is the eggplant caviar?

caviar's eggplant, also known as the poor man's caviar, is an appetizer with a Russian pedigree, which makes the perfect premiere spread for roasted triangles of Pita bread or blur on very fresh rye bread. This way of cooking a eggplant can also become a hot side dish or the main meal. It is perfect as icing for quinoa, rice or other grain, especially with a hill of sour cream. Aubergine caviar makes a nice job in dressing other vegetables, such as new potatoes cooked in their jackets or steamed green beans.

There are a thousand ways to make a eggplant caviar. While most eggplant recipes begin with slicing or turning the eggplant, it covers it with salt and weighs it with a heavy pot until the bitter juice is pushed, this step is not necessary to prepare the eggplant. To create this tasty, preliminary wonderful. People who like Char to their vegetable until purple leather gets out. Those who prefer more delicate taste will skip this initial step and go straight to the oven.

After shaking olive oil on the eggplant and sticking deep into the meat, a dozen or more to escape the high internal moisture, the eggplant must bake at a relatively high temperature until its solid, rounded form really does not threaten. The interior of the eggplant will be very hot, so it must be postponed to cool. Once it is sufficiently cool to handle, the bark can be eliminated and the interior that is cooked on the satin surface, roughly chopped.

Some chefs prefer an elegant, simple eggplant caviar, while others like to try different reversals of taste or texture. The eggplant is notorious for its fungal ability to absorb as much oil as the chef allows. Some recipes require roasting chopped eggplant pulp in lots of olive oil with Onions, garlic and green or red peppers. This version can be added tomato paste or canned tomatoes. This approach youThe face of the amazingly fragrant and tasty caviar eggplant, but has a very high fat content.

The alternative is to give up the eggplant saute. Instead, a few shallots or leek and several cloves of garlic are added to the chilled eggplant, which were finely chopped and briefly marinated in balsamic vinegar. This time the chef adds olive oil, preferably cold pressed first to create a satisfactory feeling of language and layer in flavors. Chopped coriander, basil and parsley, or all three add a high note to the bowl.