Esta es una exhibición prevé de cómo se va ver la receta de 'aubergine ,garlic caviar' imprimido.

Receta aubergine ,garlic caviar
by Peter Brown

aubergine ,garlic caviar

As with so many dishes with long histories there are a few different ways of preparing aubergine (eggplant) caviar, but these are variations occur more in the quantities rather than ingredients .
The French claim this to be their invention ,so let them have their way
Bon Appetit

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 3 large aubergines
  • 3 cloves of garlic, peeled and finely chopped
  • 4 anchovy fillets, well drained
  • 4 tablespoons Virgin Olive Oil
  • Coarse sea salt and fresh ground black pepper

Direcciones

  1. Prick the aubergines a couple of times with a sharp fork and bake in a shallow roasting dish for about 45 minutes in an oven pre-heated to 180°C.or until soft
  2. Remove aubergines from oven cut in half lengthwise after cooling.
  3. scoop out the flesh and buzz in a food processor until smooth.
  4. Add garlic and anchovies and blend well
  5. With the food processor in slow mode slowly add the olive oil until the mixture has a creamy consistency.
  6. Spoon out of processor, season with salt and pepper.
  7. Cover well and chill for 1-2 days before serving.
  8. Serve with chunks of toasted French bread or any fresh, untoasted bread of your choice.