Perfect for a mezze-style aperitif, eggplant caviar – also called Baba ghanoush – is a fan of Mediterranean cuisine. This delicious spread is made with grilled eggplant, garlic, olive oil and spices. However, the bitterness of this vegetable can sometimes scare some people. Fortunately, there are simple tricks to avoid this unpleasant taste.
Find all our recipe ideas for spreads and tapenades for a summer aperitif
Eggplant caviar: how to remove bitterness?
The bitterness comes mainly from the peduncle, and the little dust that settles on the eggplant. Indeed, it takes a lot of leaves above this vegetable so that it can really grow and take on a beautiful color and a beautiful flavor. However, eggplant leaves, from the same family as those of tomatoes, are toxic. The advice is simple: wash the aubergines well, remove the peduncle, and after that don’t forget to wash your hands well, because the bitterness settles on them and is transmitted very easily. One last tip, signed Laurent Mariotte “when preparing eggplant caviar, it is better to chop them than to blend them so as not to grind the seeds, which also give a bitter taste“.
How to make eggplant caviar: the choice of ingredients
For a quality eggplant caviar, you need beautiful ingredients. Usually count one eggplant per person. It must be very fleshy and ripe to the point. Little trick, to know it you have to refer to your skin: it must be very shiny. Then choose a good olive oil, because it is what will bring taste (and sweetness) to your caviar. Garlic is very often present in eggplant caviar recipes, it is incorporated during cooking to flavor the flesh of the vegetable. You can also add aromatic herbs such as thyme, rosemary or oregano. Those who appreciate it can also put some spice in their preparation. You will also need coarse salt and pepper.
The recipe for Lebanese eggplant caviar in the oven
The list of ingredients:
- 2 eggplants
- 5 tbsp. olive oil
- juice of 1 lemon
- 1 clove of garlic
- 1 tbsp. coffee cumin (optional)
- 2 sprigs of parsley (or cilantro)
- 1 tbsp. pine nuts
- salt pepper
The recipe steps:
- Peel and press the garlic. Wash the aubergines, remove the ends and cut them lengthwise. Crisscross the flesh with a small paring knife, without piercing the skin. Place them on a baking sheet lined with baking paper. Sprinkle them with 2 tbsp. tablespoon olive oil. Bake for 30 mins.
- Roast the pine nuts in a non-stick pan. Rinse, dry and chop the parsley.
- Let the aubergines cool down and scoop out the flesh with a tablespoon. Put it in a bowl and stir in a squeeze of lemon juice, garlic, cumin and 2 tbsp. tablespoon olive oil. Salt, pepper.
- Garnish with the pine nuts and serve chilled, garnished with a drizzle of olive oil, chopped parsley and a few roasted pine nuts.
Read also :
⋙ Thin tart with hummus and roasted vegetables: a low-cost recipe for sunny days
⋙ 6 gourmet Lebanese recipes to try this season
⋙ Spanish mussels for an aperitif: Diego Alary’s recipe