Curried Eggplant Caviar Recipes

EGGPLANT CAVIAR

Steps:

• Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
• Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.

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

CURRIED EGGPLANT CAVIAR

Steps:

• Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
• Heat the oil in a skillet and add the mustard seeds, stirring until they make popping noises. Add the onion and sautee until soft, then add the garlic, ginger and chili. Sautee for three to four minutes. Stir in the curry powder and cook for a few minutes longer.
• Scrape the eggplant pulp from the skin and mash it. Add the curry mixture, the tomtoes and lemon juice. Season to taste with salt, stir in the yogurt and serve warm or at room temperature.

ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE

Steps:

• Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
• Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
• cut-side down on the prepared cooling rack for 30 minutes to release moisture.
• Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
• Increase the oven temperature to 425 degrees F.
• Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
• Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
• To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.

EGGPLANT CAVIAR

Steps:

• Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.
• Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.

CURRIED EGGPLANT

Steps:

• Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
• While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.
• Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
• Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.
• Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

BAINGAN BHARTA (EGGPLANT CURRY)

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
• Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
• Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.