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.
Recipe 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
Instructions
- 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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Credits: Source: L'atelier de Kristel