Eggplant Caviar (Satini Brinzel)
Le Satini Brinzel (brinzel in Creole meaning aubergine) can be enjoyed with fried fish or by itself on a slice of toasted bread.
Ingrédients de la recette
- 1 large eggplant, halved lengthwise
- Half a red onion, chopped
- Juice of half a lemon, plus a little extra
- Zest of 1 lemon
- 1 small bunch fresh coriander, chopped
- 1 chili, chopped
- Olive oil, to taste
- Salt and pepper, to taste
Instructions
- 1
Preheat the oven to 250°C.
- 2
Cut the eggplant in half lengthwise and score a grid pattern into the flesh; season with salt and pepper.
- 3
Line a baking sheet with parchment paper and drizzle with olive oil.
- 4
Place the eggplant halves cut-side down on the baking sheet and rub them in the oil.
- 5
Bake for 30 minutes at 250°C.
- 6
Once cooked, scoop the eggplant flesh out with a fork and spoon into a bowl, discarding the skin.
- 7
Mash the eggplant flesh with a fork.
- 8
Add the chopped red onion and mix.
- 9
Add lemon zest and lemon juice, then mix.
- 10
Add the chopped coriander and mix.
- 11
Add the chopped chili and a drizzle of olive oil, then mix.
- 12
Season lightly with black pepper and mix.
- 13
Garnish with extra red onion, coriander, chili, and lemon zest before serving.
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Se connecterCrédits : Source: L'atelier de Kristel