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Eggplant caviar (caviar d'aubergines)

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 2-4 people
2 long aubergines-1 or 2 cloves of garlic-1 tablespoon aromatic oil -1 tbsp chopped parsley-a pinch of aromatic salt -pepper

Instructions

The caviar d'aubergines is a Provencal specialties.


Wash the aubergines, bucherellatele here and there with a sharp knife and place them in the oven at 200° C for about half an hour, taking care to turn them from time to time.
Once cooked, cut them lengthwise into two equal parts and let cool.
After this time, with a spoon remove the inside of the eggplant and mix with garlic, parsley, oil, salt and pepper.
The cream must be pretty consistent.
Put the cream (caviar d'aubergines) in a bowl or in small individual bowls and leave in the fridge for at least an hour.
Serve with grilled bread in oven and a wisp of aromatic oil.
Enjoy your meal!


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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SABOROSÃTISSIMO,tenho um pouco de dificuldade na traduÃo do italiano para o português(sou brasileira).

- ROSANNA -

 
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