Informations:
For
Experienceds
Cheap
Servings:
8
persons
Length:
30
minutes of cooking
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Ingredients:
4 aubergines
2 teaspoons of tomato purée
15 cl of olive oil
2 cloves of garlic
1 bunch of chives
1 lemon
1/2 teaspoon of Cayenne pepper
1/2 teaspoon of paprika
Making:
Cook the entire eggplants for 30 to 35 minutes (according to their size) in the preheated oven at 240°C (gas 8), by turning them on all sides.
Put aside two of them with their skin there (you will then serve later the eggplant dip inside).
Open the others delicately on the top and remove the flesh with a tablespoon. Also take the flesh of both remaining eggplants. Put them in a sieve and drain for 4 hours. Reserve both shells of eggplants emptied in the refrigerator into a clingfilm.
Mix the flesh of aubergines with the olive oil, the cloves of garlic, the tomato puree, the Cayenne pepper and the paprika, then the lemon juice. Salt, pepper.
Distribute this caviar in the beforehand deseeded aubergines.
Maintain them with tied up stalks of chive. Reserve in the refrigerator for 12 hours until the moment to serve. Sample fresh but not ice-cold. You can accompany them with a salad of tomatoes decorated with dices of Greek cheese and perfumed with olive oil.
Bon Appétit !
En accompagnement : Un costières de Nîmes rosé, servi à 10°C
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