Это предварительный просмотр рецепта "aubergine ,garlic caviar".

Рецепт aubergine ,garlic caviar
by Peter Brown

aubergine ,garlic caviar

As with so many dishes with long histories there are a few different ways of preparing aubergine (eggplant) caviar, but these are variations occur more in the quantities rather than ingredients .
The French claim this to be their invention ,so let them have their way
Bon Appetit

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Подготовка: Франция French
Приготовление: Порций: 4

Ингредиенты

  • 3 large aubergines
  • 3 cloves of garlic, peeled and finely chopped
  • 4 anchovy fillets, well drained
  • 4 tablespoons Virgin Olive Oil
  • Coarse sea salt and fresh ground black pepper

Инструкции

  1. Prick the aubergines a couple of times with a sharp fork and bake in a shallow roasting dish for about 45 minutes in an oven pre-heated to 180°C.or until soft
  2. Remove aubergines from oven cut in half lengthwise after cooling.
  3. scoop out the flesh and buzz in a food processor until smooth.
  4. Add garlic and anchovies and blend well
  5. With the food processor in slow mode slowly add the olive oil until the mixture has a creamy consistency.
  6. Spoon out of processor, season with salt and pepper.
  7. Cover well and chill for 1-2 days before serving.
  8. Serve with chunks of toasted French bread or any fresh, untoasted bread of your choice.