Eggplant Caviar And Parsley Mint Salad Topping Recipes

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SICILIAN EGGPLANT CAVIAR



Sicilian Eggplant Caviar image

Provided by Melissa Clark

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 large Italian eggplants
3 tablespoons extra virgin olive oil
4 cloves garlic, sliced thin
1 pinch red pepper flakes
4 high-quality anchovy fillets, chopped
10 Italian olives, pitted and sliced
1 cup cherry tomatoes, halved
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain croutons or diced stale bread
Salt and freshly ground black pepper
3/4 cup tightly packed fresh mint leaves, coarsely chopped
1/4 cup tightly packed fresh Italian parsley leaves, coarsely chopped

Steps:

  • Heat oven to 375 degrees. Prick eggplants all over with a fork, then place on a sheet pan. Roast until tender, about 45 minutes. Let cool completely.
  • Cut eggplants in half lengthwise, and scoop out meat into a saucepan. Simmer until most of the liquid is evaporated and eggplant is dry, about 20 minutes. Set aside.
  • In a large saute pan, heat olive oil over medium heat. Add garlic and red pepper, and saute one minute. Add anchovies and olives, and saute another minute, stirring continuously. Add tomatoes, and cook a minute more. Add eggplant, and cook two minutes. Add cheese, croutons and salt and pepper to taste. Stir in mint and parsley until well combined. Serve immediately.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 594 milligrams, Sugar 8 grams, TransFat 0 grams

EGGPLANT CAVIAR



Eggplant Caviar image

Categories     Bread     Broil     Roast     Eggplant     Caviar

Yield makes 3 1/2 cups

Number Of Ingredients 8

2 purple globe eggplants (1 1/2 pounds each)
1/4 cup minced onion (about 4 ounces)
2 plum tomatoes, seeded, finely chopped
1/4 cup roughly chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
Salt and freshly ground pepper
Pita or rye bread, for serving

Steps:

  • Roast the eggplants; peel away the blackened skin.
  • Place the eggplants in a food processor; pulse until pureed. Transfer to a large bowl; stir in the remaining ingredients. Serve warm or at room temperature with pita or rye bread.

EGGPLANT CAVIAR



Eggplant Caviar image

Categories     Side     Roast     Eggplant     Caviar

Yield makes 2 cups

Number Of Ingredients 7

2 medium eggplants
Salt
Fresh-ground black pepper
Olive oil
2 tablespoons fresh lemon juice
1 garlic clove, peeled and pounded to a purée
2 to 4 tablespoons chopped parsley or cilantro

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



Eggplant Caviar image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

4 pounds eggplant, halved
Olive oil, for brushing, plus 2 ounces
2 shallots minced
4 cloves garlic minced
1 pound tomatoes peeled and chopped
2 tablespoons lemon juice
Salt and freshly ground black pepper
Pita wedges, as an accompaniment

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, WITH ONION AND GREEN PEPPER



Eggplant Caviar, With Onion and Green Pepper image

Provided by Florence Fabricant

Categories     dinner, appetizer

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 8

1 1/2 pound eggplant
1 medium green pepper
1 cup very finely chopped onion
2 tablespoons cooking oil
2 tablespoons olive oil
Juice of 1 lemon
2 tablespoons finely chopped parsley
Salt and freshly ground black pepper

Steps:

  • Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
  • Char the green pepper all over under a broiler or over a flame, place the pepper in a clean paper bag and rub it gently. This will remove the skin. Rinse the pepper then seed it and chop it fine.
  • Sautee the onions in the cooking oil untily lightly brown. Add the green pepper and continue sauteeing the pepper and onions until the pepper is soft.
  • Scrape the eggplant from the skin and mash it in a bowl. Add the olive oil, lemon juice, parsley and the sauteed onions and pepper. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 630 milligrams, Sugar 9 grams, TransFat 0 grams

EGGPLANT CAVIAR AND PARSLEY-MINT SALAD TOPPING



Eggplant Caviar And Parsley-Mint Salad Topping image

Provided by Molly O'Neill

Categories     condiments, pizza and calzones, salads and dressings

Time 10m

Yield Topping for four pizzas

Number Of Ingredients 11

2 medium eggplants, cut into 3/4-inch-thick slices
4 cloves garlic, peeled and minced
6 tablespoons fresh lemon juice
1 1/2 teaspoons kosher salt
1/2 cup Italian parsley, very coarsely chopped
1/4 cup fresh mint leaves, very coarsely chopped
2 tablespoons chopped scallions (green part only)
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

  • To make the eggplant, grill over white coals until tender, about 5 minutes per side. Peel off the skin, chop the flesh and place in a bowl. Stir in the garlic, lemon juice and salt.
  • To make the salad, combine the parsley, mint and scallions. Add the lemon juice, olive oil, salt and pepper and toss well.
  • When ready to assemble, spread the eggplant caviar over the pizzas, top with the salad and serve. Use on lemon-pepper crust.

Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 377 milligrams, Sugar 5 grams

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