Friends are coming to have an aperitif tonight at your house? Here is a recipe of Mediterranean origin based on aubergines for a delicious appetizer with Lebanese flavors. His real name: the Baba Ganoush or Baba Ghanousch (all scriptures are valid). Low in calories, rich in fiber & antioxidant power, eggplants are excellent for your health. And you are sure to amaze your guests with your melting caviar on the table!
For 4 gourmands, here is the list of ingredients:
- 5 beautiful eggplants
- 3 small garlic cloves
- olive oil at will
- 1 lemon juice
- salt and Espelette pepper
Preparing your eggplant caviar
Preheat the oven to 180°C. Cut the eggplants in half lengthwise. Peel the garlic cloves. Arrange the aubergines and garlic cloves in a gratin dish and drizzle with olive oil. Bake for around 45 minutes. Once cooked, scoop out the eggplant flesh with a spoon. In the bowl of the blender, place all the ingredients except the olive oil (aubergine flesh, roasted garlic, lemon, salt and chilli) and blend until smooth. Pour into a bowl, add a drizzle of olive oil and set aside in the fridge. Your caviar is ready!
Tip : to continue with Lebanese specialties, serve this caviar with pita bread and hummus .
Eggplant caviar is an essential aperitif. Homemade is even better, and within reach of all apprentice cooks. This recipe smells of Middle Eastern flavors. It will be delicious to marry with the red Côtes du Rhône Oé which offers all the delicacy and breadth of Grenache from the South. The red fruits, the spices, and the silky texture of the wine give the palate a feeling of comfort.
Baba ganoush or Moutabal - yet another name for this eggplant delight - has become popular in the mezes of Lebanese restaurants. It is usually served with pita breads which are made mainly with flour, yeast and water and baked normally in a wood-fired oven. You can make them at home by cooking them in a pan or in your oven. We explain how to make them in no time (i.e. for 4 people in 30 minutes + 1 hour of dough rest).
You need to :
200 g of flour, 1 teaspoon of dehydrated baker's yeast, 1 teaspoon of salt, 1 pinch of sugar, 100 ml of water, 1 teaspoon of olive oil.
First, dilute the dehydrated baker's yeast in 100ml of water with a pinch of sugar. Let stand for 10 minutes. Put the flour and salt in a bowl then add the water and yeast. Knead until you get a ball. Then knead again for at least 5 minutes to remove the air from the dough. Put some oil on the ball of dough and cover with a tea towel. Let the pita dough rise for at least 1 hour. Once the dough has risen, push the air out of the dough by pressing your closed fist several times in the middle. Then divide it into 4 pieces. Roll out your dough with a rolling pin until you get a dough 0.5 cm thick. And cook in a hot frying pan without fat for 4 to 5 minutes over medium heat and with a lid to make the breads puff up well. Flip them halfway through cooking. That's it !
At Oé, the whole team loves eggplant caviar . It's almost a tradition to bring some or prepare some for a team evening to enjoy with good Italian breadsticks. The other recipe ideas for a successful aperitif that we can whisper in your ear are small thin pies with zucchini and mushrooms, small thin pies with old-fashioned mustard and garden tomatoes. You can also prepare gougères which go very well with a crémant or champagne. For a successful aperitif, you can also add tasting Burrata mozzarella with a little fleur de sel and a touch of Sichuan pepper, good parmesan and marinated olives. By composing your trays, you create a unique moment to share around delicious bottles of organic Oé wine .
And for lovers of moments of sharing, we offer you other recipes to prepare with a glass of organic wine...