Eggplant caviar with anchovies
March 18, 2015
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This eggplant caviar with anchovies is perfect to start the meal. It is delicious, but remains light to be able to enjoy the rest of the meal.
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General informations
Ingredients
1. Cut the eggplants in two lengthwise and make small cuts in the skin. Season and add a drizzle of olive oil, thyme and bay leaf.
2. Bake for 30 minutes in preheated oven at th. 6-180°C.
3. Scoop out the flesh and chop. Salt and pepper and add a dash of olive oil and chopped olives.
4. Cut the cherry tomatoes into four.
5. With a spoon, shape the eggplant caviar in quenelles and top with quarters of cherry tomatoes.
6. Heat a pan with olive oil and cook the anchovy fillets for 1 minute on each side.
7. Season and place them on caviar.
Photo credit: Sucré Salé
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