Eggplant Harvest: How To Make Eggplant Caviar! Incredibly delicious.
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How To Make Eggplant Caviar! - Eggplant Caviar Recipe - Life of Lilyth
How To Make Eggplant Caviar! - Eggplant Caviar Recipe - Life of Lilyth
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eggplant caviar recipe/eggplant appetizer easy recipe
A healty and easy eggplant appetizer recipe
#eggplantcaviar#apetizer#eggplantspread
Eggplant Caviar Spread, Russian Ikra, Eggplant appetizer - Баклажанная икра
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Today I will show you how to make Eggplant or Aubergine caviar spread. It is a yummy dish or starter. This eggplant caviar is so healthy, tasty and perfect appetizer. Perfect for vegetarians and anyone who loves vegetables. I like to serve it on a toasted rye or black bread with some salad. If you like your food spicy, you can add some chilly into the mixture. This served 10-12 people. Whenever I had eggplants lying around, I always made eggplant caviar, ikra. Eggplant caviar makes a great party appetizer or “zakuska”. It’s an old Russian favorite.
Eggplant caviar recipe. This is a step-by-step recipe with photos
Eggplant caviar is good for the blood, heart and intestines. You can cook it on the stove or in a slow cooker. In any case, you will get a cool snack on the dining table. Served hot or cold.
Ingredients:
Eggplant - 2-4 pieces,
Carrots - 1-2 pieces,
Onion - 1-2 pieces,
Tomato - 1-2 pieces,
Sweet pepper — 2 pieces,
Dill— 20grams,
Tomato paste — 30 grams,
Vegetable oil - 30 grams,
Vinegar — 30grams,
Garlic - 1 piece,
Homemade step-by-step recipe, Delicious recipes with photos step by step, Recipe preparation, Recipe preparation, Holiday table recipes with photos, Home step-by-step photo recipes, Home recipe step by step, This is a step-by-step recipe, Recipe conditions,
The Best Baba Ganoush Recipe » Easy Eggplant Spread
This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!
This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.
Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.
• 2 large eggplant, about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste
Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Preheat the grill to high heat, 450° to 550°.
2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
6. While processing on high speed slowly drizzle in the olive oil until mixed in.
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Chef Notes:
Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
When the eggplant is done roasting the outside skin will firm up and be slightly crispy.