Tuesday, June 24, 2008

Eggplant Caviar

Before you get all excited, just know that there is no caviar in this dish. I don't really know how caviar figures into this other than the fact that it's a delicious Russian appetiser that has found it's way into French cuisine. The texture is like that of a mousse. Strangely enough, I've never heard of this dish until I moved here. Geez I can't believe I've been missing out on this all these years....

After making baba ghanoosh last week, I still had lots of eggplants left so I decided to make caviar d'aubergine. Although it has a fancy sounding name, it is really easy to make. It can be served warm or cold and we like to accompany it with tomato coulis.

Eggplant Caviar
source X's sister
makes 1 terrine

3 eggplant, peeled & diced
2-3 cloves of garlic, peeled
3 slices of ham
3 eggs
20cl cream

1. Fry the aubergine in olive oil until soft. Add a little water if it's gets too dry.

2. Add aubergines, garlic, ham, eggs & cream in the food processor. Puree.

3. Brush oil on all sides of a rectangular cake tray or terrine. Pour aubergine puree into the mould.

4. Place the terrine in a tray of hot water making sure the water covers at least half way to the terrine (bain-marie).

5. Put the entire tray into the oven at 190C for 1.5 hours.

6. Serve warm or cold with a helping of tomato coulis on the side.

Note : This freezes very well. After it's cooked, let cool & then freeze.

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