Eggplant Caviar
Adapted from this website.
Ingredients
|
Ingredients
|
Amount |
| Eggplant |
3 units |
| Onion |
2 unit |
| Red bell pepper |
2 units |
| Salt |
|
| Olive Oil |
|
Timings
40 minutes to bake eggplant + 20 min resting
60 minutes caramelizing onion
20 minutes charring bell pepper
Recipe
- Preheat oven to 350*F.
- Cut up onions into wedges and put on a nonstick pan on very low heat. Add olive oil and salt. Cover, but stir regularly to ensure they don’t brown. The trick to jammy caramelized onions is to keep them wet; they should release enough moisture from the salt, but you can add (a little bit of!!) water yourself as needed.
- Cut off tops of eggplant, and cut them in half lengthwise. Oil a sheet, and salt the eggplant flesh. Put them in the oven for 40-60 minutes, or until they look like they’ve collapsed internally.
- Wash the bell pepper, but keep it whole. Char it, either on a gas stovetop or on the grill. Once the outside is sufficiently charred, put them in a covered bowl to continue to steam.
- Once everything has cooked and cooled down a bit, blitz in the food processor until smooth and salt to taste.