Gordon Ramsay Style Eggplant Caviar (Baba Ganoush) | Kitchen Instruments
Gordon Ramsay Style Eggplant Caviar (Baba Ganoush) | Kitchen Instruments
At Kitchen Instruments, we are always looking for healthy alternatives to some of our favorite foods. This week, by request, its all about the humble Eggplant. So today, I'm going to show you how to make a delicious and healthy vegetarian dish. Known as Eggplant/Aubergine Caviar or Baba Ganoush, this classic spread is the perfect food to serve at gatherings and parties for more vegetarian friendly option! Big shout out to Aakash Ghandi and Big Lich for providing music for the show! Check out Big Lich at
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Recipes:
Eggplant Caviar:
1 Medium Eggplant 2 Teaspoons Olive Oil 1/2 Cup Sour Cream 1 Sprig of Thyme 1 Sprig of Rosemary 1-2 Tablespoons Salt 1 Tablespoon Pepper 1 Tablespoon Minced Garlic 2 Tablespoons Lemon Juice
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Easy Aubergine Caviar (Eggplant Caviar)
Aubergine caviar, or eggplant caviar, may sound sophisticated, however, it is very simple to make. It is made with baked eggplants with plenty of garlic, thyme and olive oil. A Summer vegan delight!
It is an eggplant dip you can serve at buffets or parties. I like to serve it over a bruschetta, and if I have some leftover, I serve it with pasta.
Ingredients
3 eggplants
6 peeled garlic cloves
6 thyme
olive oil
salt & pepper
To read or print the recipe:
Serving eggplant caviar (0:00)
Picking eggplants (0:16)
Preparing the eggplants (0:29)
Bake them (1:06)
Make the dip (1:18)
Serve it (1:54)
eggplant caviar recipe/eggplant appetizer easy recipe
A healty and easy eggplant appetizer recipe
#eggplantcaviar#apetizer#eggplantspread
Caviar d'aubergine facile (moutabal)
Comment faire un délicieux Moutabal ? Je te montre ça !
Eggplant Caviar Recipe | Eggplant summer dish | Georgian cuisine
Learn how to make an easy and healthy eggplant dish as we make it in Georgia. Eggplant caviar is a pleasant and enjoyable summer appetizer, which can be served warm, at room temperature or cold as a main course—with fresh bread, a salad, and cheese—or as an appetizer with slices of toasted bread.
Ingredients for Eggplant Caviar
2 large globe eggplants (about 3 pounds/1.3kg total weight)
1/3 cup/80ml sunflower or any vegetable oil
2 medium onions (2 cups/300g), peeled and finely chopped
4 or 5 garlic cloves, peeled and chopped
2 red bell peppers (about 6-ounce/160g each), seeded and chopped
1 thinly sliced green chili pepper such as a jalapeno or serrano, or to taste
¼ teaspoon crushed red chile flakes (optional)
3 cups peeled and diced ripe tomatoes, or 1 (28-ounce/794g) can diced tomatoes, undrained
2 cups/80g chopped cilantro
½ cup/20g chopped purple or green basil
Salt and freshly ground black pepper
LINK TO IMMERSION HAND BLENDER AND SPICES --
► Braun 4-in-1 Immersion Hand Blender: (Amazon)
► Ground Coriander: (Amazon)
► Dried Marigold/Imeretian Saffron: (Amazon)
► Blue Fenugreek/Utskho Suneli: (Amazon)
► Khmeli Suneli Spice Mix: (Amazon)
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Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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Ham and Eggplant Caviar Tartines Recipe from David Kinch Mind of a Chef Powered by Breville
Ham and Eggplant Caviar Tartines
Toasted bread is rubbed with garlic and tomato and then spread with eggplant caviar and jamón ibérico to create this light, savory snack.
Serves 6
Ingredients
1 large eggplant
3 tablespoons whole milk Greek yogurt
1 teaspoon minced garlic
¼ teaspoon Piment d’Espelette
½ teaspoon sea salt
Juice of half a lime
2 tablespoons extra virgin olive oil
1 baguette, sliced ½” thick
2 vine tomatoes
1/3 pound Jamon Iberico de Bellota, preferably hand sliced
Directions
1. Roast the eggplant directly over an open medium flame until the skin is cracking and completely charred, about 10 minutes.
2. Wrap the eggplant tightly in heavy-duty foil, as it rests it will continue to release steam and will soften and cook through while it cools.
3. Once fully cooled, unwrap the eggplant and reserve the liquid that’s collected at the bottom of the foil. Carefully peel away all the charred skin and discard it. Remove the stem, cut the eggplant from top to bottom and gently split it open. Carefully remove the big packets of seeds, a few left behind is fine but be sure to get the major clumps. Use a spoon to gently scrape out the seeds and go back and cut out any sections you miss with a pairing knife.
4. Once you have separated all the flesh from the skin and seeds, start to finely chop the flesh with a large, sharp chef’s knife. Use a rocking motion and be sure to go over each and every section as you don’t want to leave any stringy pieces behind.
5. Place the chopped eggplant in a glass mixing bowl and pour in 2 or 3 tablespoons of the reserved smoky eggplant liquid. Gently stir in the yogurt, garlic, Piment d’Espelette, salt, lime juice, and olive oil. Check for seasoning and adjust with more salt or lime if needed.
6. Toast the baguette slices in a 350°F oven for 10 minutes and then gently rub each piece of bread with a couple swipes of raw garlic.
7. Slice the tomatoes in half and scrape out as many seeds as possible. Grate the flesh side of the tomato into the slices of crispy baguette and set them aside.
To Serve: Add a heaping tablespoon or two of eggplant caviar to each slice of bread and gently spread it corner to corner. Place tartines on a serving tray and top each one with 3 or 4 slices of Jamon Iberico.