Eggplant caviar and its long series of recipes, each one different from the next. What haven't I read? Incorporated with mayonnaise for some, mixed with garlic and parsley for others, with cumin and olive oil, recipes vary according to mood and regional tradition...
What is eggplant caviar?
Eggplant caviar is a reduction of the cooked/confit fruit pulp which, depending on the country, can be seasoned in different ways and served cold.
What is eggplant?
Eggplant is a member of the tomato family, a solanaceae. Augustin de Candolle, Swiss botanist of the early 19th century, gives the origin of the French name as Sanskrit vaatingan. Baadanjaan in Arabic, alberginia in Catalan and eggplant in French. Eggplant is also known as melongene or melongine, a name that Linnaeus used to call Solanum melongena.
The plant requires heat and is therefore naturally cultivated throughout the Mediterranean basin, but it should be noted that over 85% of production takes place in India and China, followed by Iran, Egypt and Turkey, which together account for just 5%.
Low in calories, eggplants have remarkable antioxidant properties, especially when cooked.
Recipe for eggplant caviar
Dozens of recipes can be found all around the Mediterranean basin, from Turkey to Romania, via Bulgaria, Lebanon, Jordan and Syria. Known in Arabic as Baba ganousch, caviar is seasoned with sesame, tomatoes, lemon juice or celery.
My recipe is much simpler: Five eggplants and a tablespoon of organic virgin oil.
- 5 beautiful purple eggplants (same size)
- 50g coarse salt with roasted spices
- 1 tablespoon organic virgin oil
Indoors, use your gas stove for flames
Outside, enjoy the barbecue
The idea, whatever the season from May to October, is to burn the eggplant for 30 minutes, turning it every five minutes. To avoid damaging your gas stove, I recommend lining it with aluminum or metal plates around the burners. Barbecuing is ideal.
After 30 minutes of cooking over a flame, you'll feel the eggplant softening, so set it aside in a sealable earthenware or glass dish. Throw about fifteen grams of coarse salt with roasted spices into the bottom of the dish, place your eggplants on top and sprinkle the remaining 35g over the eggplants. The idea is to sweat the fruit for around 3 hours. Water and oil will appear in small quantities at the bottom of the dish.
The next step is to remove the burnt skin and tail from the eggplants, leaving no trace (no black bits).
Place the eggplant pulp on a wooden board (such as a cutting board) at an angle so that the water and oil can drain off. (2h)
Using a wooden knife or spatula (but not metal, which will oxidize the eggplant), chop the fruit for ten minutes to obtain a homogeneous pulp.
Whisk the latter with a tablespoon of oil, then set aside in the fridge (adjust the salt seasoning if necessary).
Yes, it's very good, I agree 😉
Remove from the fridge 20′ before enjoying on toast.
