Eggplants are perfectly combined not only with tomatoes, but also with potatoes. The highlight of this recipe with a French touch was cream-fresh, a dairy product that is made and actively used in France and Belgium. Sometimes it is also called French sour cream, and, indeed, these products are not only similar in appearance, but also in production technology, although there are significant differences in their properties. So, for example, culinary experts do not recommend replacing cream fresh sour cream, if the dish must be cooked.
Recipe author – Valerie Bertinelli – American actress
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Time: 1 hour. 55 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 mini-potatoes (about 350 gr.) With red peel, cut in half
- 1 eggplant (400 – 500 gr.)
- 8 unpeeled garlic cloves
- 6 tbsp. l olive oil, additionally a little oil for nastier
- 1/2 tsp smoked paprika
- Zest 1/2 lemon, 2 tbsp. l lemon juice
- 3/4 Art. fresh parsley
- 1/4 Art. fresh mint leaves
- 1 small shallot, finely chopped
- 1 medium tomato cream, finely chopped
- 3 tbsp. l cream fresh
- Black sesame seeds for decoration
Recipes with similar ingredients: red potato, eggplant caviar, plum tomatoes, shallots, lemon juice, paprika, mint, fresh cream, sesame seeds
Recipe preparation:
- Heat the oven to 200 ° C. Place the wire rack on the pan for cooling.
- Cut the eggplant lengthwise into two halves, make three in the pulp long incisions: one in the middle and two on the sides (carefully so do not damage the skin). Salt the eggplant, put on a wire rack with a slice down and leave for 30 minutes to glass the liquid.
- Turn eggplant over, transfer to cooling rack. Dry the eggplant halves with a paper towel, collect liquid from a tray. Dice the eggplant (pieces of 2.5 cm.) and place on a baking sheet. Unpeeled garlic cloves along with eggplant. Sprinkle 3 tbsp. l olive oil. Season evenly with smoked paprika, salt and pepper. Keep frying until the eggplants are browned and soft, about 30 minutes. Chill.
- Increase oven temperature to 220 ° C. Baking tray lightly grease with vegetable oil. In a medium bowl, mix potatoes with 1 tbsp. l olive oil, 1/2 tsp salt and pepper. Put the potatoes on a baking sheet with the slice down and bake until softness, 13-15 minutes. Chill.
- Transfer chilled eggplant to a food processor. Add baked garlic, squeezing it out of the peel. Put to the eggplant lemon zest and juice, parsley, mint and the remaining 2 tbsp. l olive oil. Make a smoothie smooth. Add shallots and tomato and mix. Season with salt and pepper to taste.
- In each half of the potato, make a recess with a knife for vegetables or a small spoon. Fill the potato with eggplant caviar, put cream on top and sprinkle with a pinch of black Sesame. Cook’s recommendation Take note of this recipe. eggplant caviar, and use as a dip sauce for served with pita, pita bread, or as a spread for sandwiches.
