Roasted Eggplant Caviar
Author: Chef Sophie
Recipe type: Appetizer
Cuisine: French
- 2 medium eggplants
- 3 Tbsp olive oil
- 3 Tbl lemon juice
- ¼ cup tahini (sesame butter)
- 1 garlic clove
- 1 tsp smoked paprika
- ½ cup fresh parsley
- salt & Pepper
- METHOD 1: Gas stove (fastest)
- Cut the eggplants in half with the skin and put directly over high flames.
- Using metal tongs, flip one side until it is well charred, then do the other.
- It should take about 5 minutes for the eggplants to be fully roasted and charred.
- You know they are done when the eggplants collapse on themselves.
- Let the eggplant cool a little and remove the skin which should come of easily but will be messy!
- Gently squeeze the eggplant over the sink to remove any liquid left.
- METHOD 2: OVEN BROILING
- Preheat oven to 450F, move your rack in the upper level.
- Place eggplants cut in half on a lined baking dish face down and bake for 35-40 minutes until the flesh is soft when you touch it.
- Remove the eggplants from the oven. Let them cool down a little. Use tongs to quickly peel the charred skin.
- Place the flesh in a thin thieve to drain the excess water (remember it is a sponge).
- MIX
- Place the roasted eggplant flesh and remaining ingredients except the olive oil in a mortar or a food processor and pulse a few times.
- Add some olive oil and pulse again. You want to keep a certain texture so don't overdo it.
- Taste and season as needed.
- Pour into a nice dish, top with chopped fresh parsley.
- Drizzle some olive oil and cover. Refrigerate for a few hours.
- Serve with flat bread, crackers, sliced French baguette or with fresh cut raw vegetables.
Recipe by Kind Cooking at https://kindcooking.com/easy-baba-ganoush/
3.5.3251