Nutrition Facts
4 servings
4
Recipe for Eggplant Dômes with Peppers
To make an eggplant caviar somewhat presentable for a nice appetizer, just gelatinize it a bit and mold it into half-spheres. Add some strips of bell peppers and it's done.
Ingredients
3 medium eggplant
2 red bell pepper
2 yellow bell pepper
6 powdered gelatin (1 packet)
1 tahini (sesame paste)
1 lemon
2 chopped coriander leaves (or frozen Thai herbs)
20 multicolored cherry tomatoes (for presentation)
Salt, freshly ground pepper, olive oil
Directions
1
Spread a sheet of parchment paper on the baking tray or baking sheet. Prick the eggplants in several places and place them on top, along with the bell peppers.
2
Roast them, or even char them under the oven broiler at maximum temperature for about an hour. Turn them two or three times.
3
Remove them from the oven when the skin of the eggplants and peppers is charred. Place the peppers in a plastic bag, seal it, and let them cool a bit for about fifteen minutes.
4
As soon as you can get your hands on the eggplants, cut them in half lengthwise, scoop out the flesh, and place it in a large dish.
5
Mash it with a fork, mix in the tahini, and season with salt and pepper.
6
Squeeze the juice of the lemon and dissolve the gelatin in it. Heat gently until it reaches a boil. Pour into the eggplant puree and mix as thoroughly as possible.
7
Add chopped herbs and mix.
8
Line cups with plastic wrap and divide the eggplant caviar inside. Count two and a half tablespoons per serving. Place in the refrigerator for a few hours.
9
Peel the bell peppers and seed them (the most tedious task). Set aside the flesh of the bell peppers. To save time, you can use store-bought marinated bell peppers in a can or jar.
10
To finish, unmold each dome onto a small plate and surround it with strips of bell peppers. Cut the cherry tomatoes in half to enhance the presentation. You can then keep it in the refrigerator for an hour or two before serving. Drizzle a good olive oil over each plate and serve.
Ingredients
Ingredients
3 medium eggplant
2 red bell pepper
2 yellow bell pepper
6 powdered gelatin (1 packet)
1 tahini (sesame paste)
1 lemon
2 chopped coriander leaves (or frozen Thai herbs)
20 multicolored cherry tomatoes (for presentation)
Salt, freshly ground pepper, olive oil
Directions
Directions
1
Spread a sheet of parchment paper on the baking tray or baking sheet. Prick the eggplants in several places and place them on top, along with the bell peppers.
2
Roast them, or even char them under the oven broiler at maximum temperature for about an hour. Turn them two or three times.
3
Remove them from the oven when the skin of the eggplants and peppers is charred. Place the peppers in a plastic bag, seal it, and let them cool a bit for about fifteen minutes.
4
As soon as you can get your hands on the eggplants, cut them in half lengthwise, scoop out the flesh, and place it in a large dish.
5
Mash it with a fork, mix in the tahini, and season with salt and pepper.
6
Squeeze the juice of the lemon and dissolve the gelatin in it. Heat gently until it reaches a boil. Pour into the eggplant puree and mix as thoroughly as possible.
7
Add chopped herbs and mix.
8
Line cups with plastic wrap and divide the eggplant caviar inside. Count two and a half tablespoons per serving. Place in the refrigerator for a few hours.
9
Peel the bell peppers and seed them (the most tedious task). Set aside the flesh of the bell peppers. To save time, you can use store-bought marinated bell peppers in a can or jar.
10
To finish, unmold each dome onto a small plate and surround it with strips of bell peppers. Cut the cherry tomatoes in half to enhance the presentation. You can then keep it in the refrigerator for an hour or two before serving. Drizzle a good olive oil over each plate and serve.
Notes
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