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Roasted Eggplant (Aubergine) Caviar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft. | 2. (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill. | 3. Chop onion and red pepper. | 4. After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant. | 5. Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture. | 6. Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients. | 7. Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well. | 8. Serve with regular or toasted pita, crackers or crudites. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    garlic 2 heads - - - -
    vidalia onion 2/3 cup chopped - - - -
    red bell pepper 2/3 cup chopped - - - -
    extra virgin olive oil 2 tablespoons - - - -
    kosher salt - - - -
    black pepper ground - - - -
    thyme - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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