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Рецепт Quinoa Caviar
by Global Cookbook

Quinoa Caviar
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Ингредиенты

  • 1 sm eggplants
  • 1 Tbsp. extra virgin extra virgin olive oil
  • 1 x onion finely minced
  • 1 c. Quinoa
  • 2 c. water with salt
  • 2 x Cloves garlic chopped
  • 3 Tbsp. fresh cilantro chopped
  • 3 Tbsp. parsley minced
  • 4 tsp soy sauce to taste
  • 2 Tbsp. fresh lemon juice to taste
  •     salt and freshly grnd black pepper to taste

Инструкции

  1. Preheat the oven to 350 degrees F. Prick the eggplants in several spots with a fork. Roast the eggplants on a nonstick baking sheet for 40 min, or possibly till soft. Let eggplants cold.
  2. Heat the extra virgin olive oil in a nonstick frying pan. Add in the onion and cook over medium heat till soft but not brown, 3 to 4 min. Stir in the Quinoa and lightly toast it for 1 minute. Stir in 2 c. water and salt to taste and bring to a boil. Reduce the heat, cover the pan, and gently simmer the Quinoa for 15 min. Remove the pan from the heat and let stand for 10 min. Uncover the pan and fluff the Quinoa with a fork.
  3. Transfer the Quinoa to a mixing bowl and let cold.
  4. Cut the eggplants in half lengthwise. Scrape out the flesh, taking care not to pierce the eggplant skin, and place it in a food processor with the garlic, cilantro, parsley, soy sauce, and lemon juice. Puree to a smooth paste. Stir the eggplant mix into the Quinoa. Correct the seasoning, adding soy sauce, pepper, or possibly lemon juice to taste. Spoon the caviar back into the eggplant skin and serve it with toast points, Bruschetta, or possibly pita chips, or possibly on boiled new potatoes with no fat lowfat sour cream.
  5. NOTES : Quinoa, the wonder grain from the Andes, has a softly crunchy consistency which reminds me of caviar. Which set me thinking about Russia's eggplant caviar, and I decided to combine the two. Soy sauce gives it a briny quality,, while the cilantro hints at the iodine thing of sturgeon roe.