Aubergine absorbs infused flavors really well and can be prepared and presented in a way that is summer elegance at its best. That’s why I love eggplant caviar. A sharp and salty morsel on toast. Pair with a sip of Champagne or rosé.
Below are two variations on the same dish. In both preparations you roast the eggplant, scoop it out and add garlic and other ingredients. I found one recipe in an old cut out from the New York Times that calls for dijon mustard. It’s very nice. I also played with a version that’s closer to its middle eastern cousin, baba ghanoush, that includes red pepper flakes and minced parsley.
Prep: 15 minutes
Cook: 30 minutes
1 large eggplant
2 tablespoons of kosher salt
1 sprig of fresh thyme
1 cup olive oil
4 cloves garlic minced
½ cup of fresh parsely minced
½ tablespoon of chili peppers
1 tablespoon of dijon mustard
1 french baguette
Prep and cook:
1) Chop eggplant in quarters and place skin down on baking pan. Liberally cover with olive oil and salt. Layer thyme on top of flesh.
2) Roast in oven for 30 minutes at 350 degrees.
3) While the eggplant cooks mince garlic and parsely, set aside.
4) After about 30 minutes eggplant should be roasted and tender.
5) Remove the flesh with a spoon and separate out the skin and the thyme.
6) In a bowl mix in garlic, chili pepper and parsley. Whip thoroughly, add salt to taste. Let sit.
Alternatively, skip chili and parsley and small dollop of dijon mustard.
More like this:
- Help! I’m Dating a Vegan And I Don’t Know What to Cook
- Two Easy, Gourmet Recipes for Your Next Camping Date
- 10 Disasters in the Kitchen: Lessons Learned from Cooking for Love
Read more from Ben at BK + MTL Kitchens.