Recipe #1981
Lemony Eggplant Caviar
| Preparation: | 15 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 1 h |
| Total: | 2 h 15 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 medium eggplants
- Juice of 1 lemon
- 1 tsp. (5 mL) lemon zest
- 6 Tbsp. (90 mL) olive oil*
- 2 garlic cloves, crushed
- 3/4 cup (180 mL) plain yogurt*
- Salt and freshly ground pepper to taste.
Preparation
Preheat oven to 300°F / 150°C.
Lay whole eggplants on a cookie sheet and bake for 45 minutes or until soft.
Take eggplants out of oven and cut in half lengthways.
Using a spoon, remove flesh and purée it in the food processor.
Pour purée into a large bowl and whisk in lemon juice and zest, olive oil and garlic.
Add yogurt and season with salt and pepper.
Whisk again and refrigerate for 1 hour before serving.
Suggestion
Arrange spoonfuls on leaves of Boston Bibb and garnish with thin strips of lemon peel.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Eggplant Omelette
- Caviar garnished poached eggs
- Red Grill Angus Spice-coated top sirloin roast served on eggplant caviar
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- Creamy Noodles with Basil Garnished with Salmon and Caviar
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- Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits, Eggplant Caviar and Lamb Jus
- Lemony Beef Stir-fry
Root-Vegetable-Stuffed Rack of Lamb with Olive-Parmesan Biscuits, Eggplant Caviar and Lamb Jus
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