CAVIAR AUBERGINE
Ingredients
- 3 aubergines of 350 g each
- 1 clove Garlic
- juice of half lemon
- sweet paprika powder 1 tsp
- 4 Mint leaves (alternatively basil or fresh coriander)
- Salt to taste
- extra virgin olive oil 2 tablespoons
Preparation
Wash the aubergines under running cold water, then pat dry. Arrange on a baking tray lined with baking paper sheet. Cook in a oven preheated to 180 ° for at least 60 minutes (or at 160 ° for 50 minutes). Remove the aubergines from the oven, with a sharp knife peel and remove the pulp with a spoon. Pass the pulp through a close-meshed strainer and press it with the back of a spoon. Put the pulp in a mixer and add the crushed garlic and oil. Season with salt and chopped mint leaves, Transfer everything to a bowl, then add lemon juice. Finally also add the paprika: your caviar aubergine is ready to be served, accompanied by toast.Ideal accompaniment:
In our firm, here in our cellar in the Annunziata near La Morra, in the heart of
Barolo, the vineyard is king. Our family Marrone serves this king and takes
pride in seeing the rewards of our efforts..
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