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Eggplant caviar
Uma receita diferente. Combina com o Natal Read more
🇫🇷France
•View in original language
(Português)
120 min(s)
4 servings
Mario De
@mariodevincenzi- Ingredients
- Recipe
- Eggplant2 unit(s)
- Garlic cloves2 unit(s)
- Thyme to taste
- Rosemary to taste
- Olive Oil to taste
- Lemon juice1 unit(s)
- Coriander to taste
- Natural yogurt1 unit(s)
- Salt to taste
- Black pepper to taste
- Cut the eggplants in half lengthwise. Then lightly make checkered lines on them.
- Break the garlic cloves in half lengthwise and rub into the eggplant pulp.
- Cover two halves with thyme and two with rosemary.
- Drizzle the eggplants with a drizzle of olive oil and add a pinch of salt.
- Place the broken garlic cloves in each of the eggplant halves.
- Put each equivalent half back together and wrap them in aluminum foil.
- Place them on a baking sheet in the oven preheated to 180°C for half an hour.
- Remove the eggplants from the oven and scrape out the pulp with a spoon. Discard the peels.
- Arrange the pulp on a cutting board and beat it with a knife so that it becomes loose.
- In a frying pan, heat a drizzle of olive oil and fry the pulp for about 30 seconds, just to evaporate the water from them.
- Place the pulp in a bowl and add the lemon juice, coriander, natural yogurt, salt and black pepper.
- Mix well.
- Store in the refrigerator for at least a day to check.
- Serve with toast or crackers.
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