Eggplant Caviar (Satini Brinzel)

    Déjeuner & Dîner · Légumes · Condiments · Chutneys & Sauces · Végétarien · BBQ & Rôti

    Le Satini Brinzel (brinzel in Creole meaning aubergine) can be enjoyed with fried fish or by itself on a slice of toasted bread.

    Ingredients

    • 1 large aubergine
    • A dash of yellow lemon juice
    • Zest of half an untreated lemon
    • 2 tablespoons chopped red onion
    • 1 chili (bird's eye or other)
    • 1 peeled garlic clove (to rub the aubergine before cooking)
    • First press extra virgin olive oil
    • 10 branches fresh chopped coriander
    • Salt & pepper

    Preparation

    1. Preheat the oven to 220°C.
    2. Cut the aubergine in half lengthwise. Using a sharp knife, score a grid pattern on each flesh side (not the skin side), salt and pepper. Rub with garlic, salt and pepper.
    3. On a baking tray, place parchment paper, cover with a little olive oil. Arrange the two aubergine pieces flesh side up.
    4. Bake for at least 30 minutes at 250°C. Then remove from the oven once the skin is grilled.
    5. Using a fork or a small spoon, scoop out the aubergine flesh into a bowl and discard the skin.
    6. Mix the aubergine flesh with the rest of the ingredients: chopped red onion, chopped coriander, lemon juice and zest, bird's eye chili cut into rounds, 3 tablespoons olive oil. Salt (taste first) and lightly pepper.
    7. Leave in the refrigerator for at least 1 hour, well covered. Then enjoy with good fried fish.

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