Eggplant, or in French, aubergine is classified as a fruit although often thought of as a vegetable. Its meaty texture and sponge like attributes make it great for vegan and vegetarian dishes. I don’t think there is another vegetable that is capable of soaking up whatever cooking oils, juices and flavors used like an eggplant can. It’s amazing.
The eggplant’s history can be traced back quite far and it has been cultivated all over the world. The French name for it, aubergine, has come to denote the distinctive deep purple hue that goes by the same name. So this post is all about Aubergine. What a beautiful word.
Love this graphic recipe for eggplant caviar.
This is the recipe I have used to make eggplant caviar which I love. It’s a great concept.
2 medium eggplants, ends trimmed
salt and freshly ground pepper
4 garlic cloves peeled
2 tbsp extra virgin olive oil
3 tbsp lemon juice
1/2 tsp cumin
1/2 medium onion chopped
strong black olives, vegetables and baguettes for garnish
Preheat oven to 450
Cut the eggplants half lengthwise. Score each cut side and rub olive oil all over and season with salt and pepper. Bake with cut sides up for about an hour, until soft and partially blackened. Set aside to cool.
In the food processor (or blender), I have a mini cuisinart one I love, grind up the garlic, add the eggplant pulp (not skin) and puree. Then add the extra virgin olive oil, lemon juice, more salt and pepper to taste. Puree until smooth and light and then stir in the chopped onion. It will taste even better after a few hours in the fridge.
More Eggplant Recipes
Eggplant Fries are a great appetizer idea