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 Les idées recettes de la Cave Beetschen pour l'apéritif croustillant de caviar d'aubergines et poivrons grilllés

Crispy aubergine caviar and grilled peppers

By Jacqueline Beetschen

 

Ingredients for an appetiser for 4 people

  

For the aubergine caviar:

3 medium aubergines

1 tsp lemon

1 tsp vinegar

1 small onion

1 clove crushed garlic

2 tbsp olive oil

Parsley

Salt, pepper

For crust:

3 peppers of different colours

Anchovies

Bread to toast

 

 

Method

 

Cut the aubergines into round slices, oil with a brush and place on a tray. Bake 25 minutes in oven preheated to 220°. Once removed from the oven, peel and cut the flesh into pieces. Also cut the onion into quarters. Reduce the aubergine and onion to puree and season with lemon, vinegar and garlic. Then add the olive oil slowly, whisking the mixture then adding the parsley, salt and pepper.

Bake the peppers for 15 to 20 minutes in the oven at 250°, turning once during cooking. Once removed from the oven, place them in a plastic cup and wait for them to cool. Then, peel, remove seeds and cut into strips.

Toast the slices of bread, spread with aubergine caviar and garnish with pepper and anchovies. Drizzle with a little olive oil.

 

Cheers!