Eggplant Caviar
Serves : /
Preparation Time : 10 /
Cooking Time : 30
La Cornue® elements used:
Château : Four gas or electric
Cornufé : Four electric
Château : Four gas or electric
Cornufé : Four electric
Ingredients
Medium Eggplants
4
Lemon
1
Shallots
2
Garlic Cloves
2
Olive Oil
Directions
Cut eggplant in half lengthwise and place on a baking sheet.
Score with a knife, salt and drizzle with olive oil
Grill at 210°C for 20 to 35 minutes until the vegetables are cooked
Let cool and scoop out the pulp with a spoon into a bowl
Sprinkle with lemon juice and mix by mashing with a fork
Chop garlic and shallots and add to the mixture, season with salt and pepper
Add olive oil and mix until desired consistency is reached
Keep in a cool place
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