It’s a light eggplant caviar easy to make. Paloma who gave me Mania’s recipe says that this eggplant caviar will become light and foamy as would a mayonnaise when you mix it properly. Adjust with olive oil to your taste accordingly.
Set aside several hours. 2 hours is the minimum.
- 2 large eggplants
- 1 onion
- 1 extra fresh egg
- Peppermill black pepper
- Olive oil (approximately size of an expresso cup)
- Step 1 Put the eggplants in a pan and place it in the oven under the grill until the skin seems burnt. This should take about 15 minutes to 20 minutes. Turn them over once.
- Step 2 Let them cool down until they are warm and get the pulp out with the table spoon. Peel the onion and cut it in 4. Add the preparation and mix for a long time with olive oil. Add salt and pepper. The objective here is to get some sort of a mousse, something quite foamy.
- Step 3 Place in the refrigerator for 2 hours before serving. You may spread this eggplant caviar over crackers and decorate with a few seeds on top for a little snack with your aperitif. you also may present it in a large bowl as a starter and eat it with toasted bread, fish or smoke ham.