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Glass cup of eggplant caviar with emulsion of chickpeas and herbs
Published 13 Apr 2016
Category : Low in salt
Type : Starter
Difficulty : Beginner
Directions : 10 minutes
Cooking time : 35 minutes
Price range : Just right
Ingredients 10 Number of people
3 large eggplants
2 cloves of garlic
1 onion
Some branches of chives
Salt pepper
Olive oil
4 spices
The chickpea mousseline ingredients
1 small can of chickpeas
1 garlic clove
2 tbsp of roasted sesame
3 tablespoons of olive oil
Salt and pepper
Directions
Wash the eggplant and cut into small cubes.
Chop the onion and garlic finely.
In a saucepan, fry the onion, garlic, salt and pepper.
Cook for 2 to 3 minutes and add the eggplant. Reduce heat and cook for 15 minutes.
Add a good teaspoon of four spices. Continue cooking for 20 minutes at low heat.
For the chickpea musselin
Put all ingredients in the blender and mix everything.
Add salt and pepper and reserve in a bowl.
Presentation
Place the aubergine dip in cups, topped with a quenelle of chickpeas. Sprinkle with chopped chives and enjoy.
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