Aubergine Caviar With Fresh Tomato Coulis Recipe
- 1 lrg aubergine - (abt 18 ounce)
- 1/4 c. extra virgin olive oil (preferably extra-virgin) plus
- 1 1/2 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1 x garlic clove chopped
- 1 1/2 lb tomatoes - (abt 6)
- 1 tsp salt
- 1/4 tsp freshly-grnd white pepper - (scant)
- 4 x fresh basil sprigs
- Preheat oven to 400 degrees.
- Place aubergine on baking sheet.
- Pierce aubergine several times with fork.
- Bake till very soft and skin wrinkles and cracks, about 45 min.
- Cold slightly.
- Cut baked aubergine in half lengthwise.
- Peel off skin.
- Place aubergine in sieve and let drain 45 min.
- Finely chop aubergine.
- Whisk 1/4 c. extra virgin olive oil, lemon juice and garlic in medium bowl to blend.
- Season to taste with salt and pepper.
- Add in aubergine; toss to coat.
- (Can be prepared 6 hrs ahead.
- Cover and chill.)
- Bring medium pot of water to boil.
- Add in tomatoes to boiling water and blanch 30 seconds.
- Using slotted spoon, transfer tomatoes to bowl of cool water and cold.
- Using small sharp knife, pull skin off tomatoes.
- Core tomatoes and cut in half crosswise; squeeze out seeds.
- Transfer tomatoes to processor and blend till smooth.
- Transfer puree to bowl.
- Fold in remaining 1 1/2 Tbsp.
- extra virgin olive oil, salt and white pepper.
- Let coulis stand till any air bubbles have popped, stirring occasionally, about 45 min.
- Spoon 1/2 c. tomato coulis into center of 4 shallow bowls.
- Using 2 large soup spoons, form aubergine mix into oval and set atop coulis.
- Repeat, placing 3 ovals in each bowl.
- Garnish each with 1 fresh basil sprig.
- This recipe yields 4 first-course servings.
- Comments: One of the most memorable meals of my vacation in Provence was at the one-star Auberge la Feniere," says Jacqueline Ross of Philadelphia, Pennsylvania.
- "Set in the Luberon hills outside the town of Lourmarin, it's a remarkable place owned by one of France's celebrated female chefs, Reine Sammut.
- I'd love to re-create my first course there, a chilled tomato puree with roasted aubergine."
aubergine, extra virgin olive oil, extra virgin olive oil, lemon juice, garlic, tomatoes, salt, white pepper, fresh basil sprigs
Taken from cookeatshare.com/recipes/aubergine-caviar-with-fresh-tomato-coulis-71469 (may not work)