Eggplant Caviar With Tapenade Recipes

CHATZILIM - ISRAELI EGGPLANT (AUBERGINE) CAVIAR

Steps:

• Place eggplant above an open flame and let it actually burn on all sides until soft.
• Cool and peel.
• Mash pulp with a fork until it is like a paste.
• Add onion, salt, pepper and lemon juice.
• Stir in mayonnaise or olive oil or 1 tablespoon of each.
• Mix well.
• Serve on a lettuce leaf as an appetizer.
• Garnish with slices of tomato and cucumber.

ELEGANT EGGPLANT (AUBERGINE) CAVIAR

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.

EGGPLANT CAVIAR WITH TAPENADE

Steps:

• To make Tapenade: mix together all the ingredients and set aside.
• To make caviar: Prick the eggplant with a fork several times.
• Put eggplant on a baking sheet.
• Bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft.
• Let eggplant cool.
• Peel the eggplant and chop into coarse chunks.
• In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
• Adjust seasoning to taste.
• Serve the caviar with tapenade and toasted french bread.

ROASTED EGGPLANT (AUBERGINE) CAVIAR

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.

ROASTED EGGPLANT CAPONATA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
• Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
• Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

EGGPLANT CAVIAR

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

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.

SICILIAN EGGPLANT CAVIAR

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.

EGGPLANT CAVIAR

Steps:

• Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft.
• Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside.
• Once eggplant is done, allow to rest until is cool enough to handle. Cut open and scoop out the pulp into a large strainer. Scrape the inside of the skin with a spoon to remove all the pulp. Press pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine.
• Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley.
• Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.

EGGPLANT CAVIAR WITH FRESH TOMATO COULIS

Steps:

• Preheat oven to 400°F. Place eggplant on baking sheet. Pierce eggplant several times with fork. Bake until very soft and skin wrinkles and cracks, about 45 minutes. Cool slightly. Cut baked eggplant in half lengthwise. Peel off skin. Place eggplant in sieve and let drain 45 minutes. Finely chop eggplant.
• Whisk 1/4 cup olive oil, lemon juice and garlic in medium bowl to blend. Season to taste with salt and pepper. Add eggplant; toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Bring medium pot of water to boil. Add tomatoes to boiling water and blanch 30 seconds. Using slotted spoon, transfer tomatoes to bowl of cold water and cool.
• Using small sharp knife, pull skin off tomatoes. Core tomatoes and cut in half crosswise; squeeze out seeds. Transfer tomatoes to processor and blend until smooth. Transfer puree to bowl. Mix in remaining 1§ tablespoons olive oil, salt and white pepper. Let coulis stand until any air bubbles have popped, stirring occasionally, about 45 minutes.
• Spoon § cup tomato coulis into center of 4 shallow bowls. Using 2 large soup spoons, form eggplant mixture into oval and set atop coulis. Repeat, placing 3 ovals in each bowl. Garnish each with 1 fresh basil sprig.