Caviar d’aubergine

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Caviar d’aubergine. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Caviar d’aubergine is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious. Caviar d’aubergine is something that I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Caviar d’aubergine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Caviar d’aubergine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Caviar d’aubergine is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Caviar d’aubergine estimated approx 45 min.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Caviar d’aubergine using 9 ingredients and 6 steps. Here is how you can achieve that.

Recette inspirée du Maroc ou j’ai passé 20 ans de ma vie.
Idéal pour l’apéro ou comme petite entrée

Ingredients and spices that need to be Make ready to make Caviar d’aubergine:

1. 2 aubergines moyenne
2. 1 gousse d’ail
3. 5 c à soupe d’Huile d’olive
4. 1 pincée piment d’espelette
5. Jus d’1 citron vert
6. 1/4 de bouquet de coriandre
7. 1 peu de moins de persil
8. Du sel
9. Du poivre

Instructions to make to make Caviar d’aubergine

1. Au four à 190 degrés on enfourne les aubergines entières dans un plat de préférence.
2. Pour savoir si elles sont cuite on enfonce un couteau, si il rentre facilement c’est qu’elles sont à point.
3. Une fois cuite on est ouvre en deux et avec une cuillère on sépare la peau de la chair.
4. On dispose la chair dans un saladier et on va la « hacher ».
5. Une fois que c’est fait on ajoute l’ail que l’on a passé au presse ail, ensuite tout les épices, le bon gros filet d’huile d’olive et pour finir les herbes ciselées.
6. Vous pouvez le déguster froid ou chaud. Mais personnellement froid et le lendemain c’est meilleur car toutes les herbes se sont diffusées.

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