CHATZILIM - ISRAELI EGGPLANT (AUBERGINE) CAVIAR
This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand.
Provided by Mirj2338
Categories Spreads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 47.6, Fat 3.5, SaturatedFat 0.5, Sodium 1.6, Carbohydrate 4.3, Fiber 2.1, Sugar 1.8, Protein 0.7
AUBERGINE CAVIAR
Provided by Food Network
Categories appetizer
Time 35m
Yield about 1 to 1/2 cups/375 ml
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Halve the eggplant lengthwise, lightly brush the bottoms with olive oil so it won't stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft, about 25 minutes.
- When the eggplant is done, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin, to taste. Then stir through the confetti of red pepper and the fresh mint leaves. Stir in the remaining olive oil. Serve the mixture spooned onto crackers or thin croutes.
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.
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
EGGPLANT CAVIAR
Provided by Molly O'Neill
Categories dips and spreads, appetizer
Time 2h10m
Yield Five cups
Number Of Ingredients 6
Steps:
- Halve the eggplants lengthwise, score with a knife and sprinkle lightly with the kosher salt. Cover with a heavy plate and weigh down the plate to press out the moisture for 1 hour.
- Squeeze excess water from the eggplants. Lay the eggplants skin side down on the coals and roast until completely soft, from 45 minutes to an hour, depending on the heat of the coals. Remove and set aside to cool.
- When the eggplants are cool enough to handle, skin them. Place in a wooden bowl and use a fork to mince them. Remove the pulp to a piece of clean cloth or a towel to drain the excess liquid.
- In a medium bowl, whisk together the olive oil, garlic, mustard and salt and pepper. Add the eggplant pulp and stir to mix. Serve immediately or store on ice for up to two days.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 18 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 696 milligrams, Sugar 10 grams, TransFat 0 grams
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