Comments on: CAVIAR D’AUBERGINE

By: simona

simona — Sun, 18 Jul 2010 16:12:47 +0000

hi, thanks for your recipe that I find very well balanced and delicate. If I may give you my suggestion, definitely avoid parmesan which flavour would cover completely the more delicate one of the eggplants: be sure instead to find organic eggplants in which the flavour is a little enhanced; and if you want a most peculiar taste, try cooking your eggplants on a grill. If you feel daring enough, cook them directly on charcoal. When the skin is almost burned, the pulp gets a wonderful smoky taste. I learned that in a turkish cooking lesson in Istanbul..try it, it’s amazing. Thanks again!

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Wed, 30 Sep 2009 12:26:48 +0000

Hi Alicia,
thanks for the suggestions, the fresh basil sounds great as does the parmesan.

By: Alicia

Alicia — Tue, 29 Sep 2009 00:39:50 +0000

Try adding 1/4 cup chopped fresh basil
Drizzle a little Seasoned Rice Vinegar instead of lime juice!
Sprinkle Grated Parmesan Cheese on top before serving.

DELICIOUS!!! Thanks for a great recipe!

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Thu, 02 Oct 2008 10:42:05 +0000

MICHELLE: hiya, I love when vegetables are just calling out to be cooked with!!! Living in Italy, I imagine that you can also get a wonderful variety of eggplants. Last night a friend suggested adding fresh corriander to the caviar – think I will try this.

By: michelle of bleeding espresso

michelle of bleeding espresso — Thu, 02 Oct 2008 10:19:20 +0000

Ooh lovely! I have two eggplants sitting here right now that are dying to be caviar

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Fri, 10 Aug 2007 08:28:26 +0000

Hi K,
thanks for the feedback I think that based on PA’s and your experience, that it is best to cook the aubergines for 40 minutes if you do not have a convection oven. This recipe is great for entertaining as it is easy and you can make it in advance!

By: Kristan

Kristan — Thu, 09 Aug 2007 16:06:15 +0000

Hi E,

Well I finally made this dish for Laura and I to have with dinner. I used only one eggplant, as its all I had on hand, and had it in the oven for approx. 40 mins. I did not use a convection oven, but seemed to turn out well none the less. The skin peeled off with such ease and then I mash the flesh of the eggplant into a strainer and removed the water. I then added the ingredients and served.
The flavour was subtle yet very pleasing to the palet. The hint of citrus combined with garlic and spices with the mild smokey nature of the egggplant was delicious. This will always be an option for a side in my kitchen!

By: Erika (Sweet Pea)

Erika (Sweet Pea) — Mon, 18 Jun 2007 08:18:03 +0000

Hi K : so pleased you & L. will be trying the recipe, let me know what you think,
PS if you don’t have a convection oven I would up the temperature to 220°C and cook the aubergines for 35-40 mins…. you know they are almost done when the skins have turned very brown and come away from the flesh of the fruit (ie: if you touch the skin in places it will leave a small indent

By: Kalliston

Kalliston — Sat, 16 Jun 2007 20:03:48 +0000

Hi E: I think Laura and I will try this one next. I really like eggplant and have not used it nearly enough lately. Will send our feedback………

By: Erika (Sweet Pea)

Erika (Sweet Pea) — Wed, 13 Jun 2007 15:39:23 +0000

Hi D: pleased you tried the recipe.
I have taken note of what you said and is true that undercooking does change the taste.
I will try making the caviar without the convection on next time and report back