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Poor Man’s Caviar (Aubergine Paté)

A paté or dip made from the flesh of roasted aubergines with ingredients such as garlic, olive oil, lemon juice and parsley. The paté looks similar to caviar, but does not have the same price tag.  Pickled mustard seeds (pictured below) are also known as poor man’s caviar due to its texture which is similar to that of caviar.   It is a tongue in the cheek expression for having a rich man’s taste but a poor man’s budget.

500 g aubergine/eggplant/brinjal
4 dried apricot halves (optional)
30 ml coriander, finely chopped
5 ml ground cumin medium
10 ml lemon juice
10 ml olive oil
10 ml crushed garlic
15 ml peanut butter
60 ml plain yoghurt (optional)
2 ml salt
pinch cayenne pepper (optional)

  1. Pre-heat the oven to 200 º C and line a baking tray with a Wizbake baking sheet.
  2. Prick the aubergines all over with a utility knife and place them on the baking tray.
  3. Roast the aubergines until it is tender, about 40 to 50 minutes. Larger aubergines will take longer to roast than smaller ones.
  4. In the meantime, soak the apricots for 10 to 15 minutes in a bowl of boiling water. 
  5. Transfer the apricots to a food processor and reserve the water.  You might need to add it to the pate if the paté is too thick.
  6. Chop the coriander finely and add it to the food processor.
  7. Cut each aubergine in half on a chopping board with a cook’s knife and scoop out the flesh with a table spoon. Discard the skin.
  8. Add the cooked aubergine flesh to the food processor.
  9. Add the rest of the ingredients to the food processor and puree the mixture using a pulse action until it is smooth.
  10. Add a little of the soaking water if the pate is too thick.
  11. Transfer the paté to a serving dish or container and serve immediately with crackers or fresh bread or use as a spread on a sandwich.

Notes
Store leftover paté in an
airtight container in the fridge for 2 to 3 days.

6 servings.

Adapted from Gabi Steenkamp’s recipe.

poor-man-caviar

PickeldMustardSeeds

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Olive & Eggplant Dipping Sauce

This tasty sauce can be served as a dipping sauce with crudités, crisps, bruschetta or fresh bread. It can also be mixed with cooked pasta!

2 large aubergines/eggplants/brinjals
2 large tomatoes, skinned and chopped (optional)
125 ml spring onion, finely sliced
5 to 10 ml crushed garlic
180 ml olive oil
125 ml black olives, drained and pitted
30 ml parsley, finely chopped
30 ml basil leaves, finely chopped
2.5 ml sugar
salt and freshly ground black pepper to taste
100 to 200 ml plain yoghurt or crème fraîche (optional)

  1. Pre-heat the oven to 200 °C. 
  2. Line a baking tray with a Wizbake baking sheet and set it aside.
  3. Peel the aubergines and slice into 1 cm thick slices.
  4. Transfer the aubergine slices to the prepared baking tray and brush each slice on both sides with olive oil.
  5. Place the baking tray in the oven and bake for 20 minutes. Turn the aubergines halfway through the cooking time.
  6. Set the aubergine slices aside to cool.
  7. To skin the tomatoes, fill a medium saucepan half full with water and bring it to a boil.
  8. Fill a medium mixing bowl half full with water and add some ice cubes. Set the bowl aside.
  9. Slice a shallow X into the bottom of the tomato (opposite the stem side). 
  10. Place the tomatoes into the boiling water and for about 30 seconds or until you see the X begin to split open wider.
  11. Transfer the tomatoes to the bowl of ice water and let them cool off. This will help to stop any “cooking” that has started. 
  12. Remove the tomatoes from the ice water and place them on a chopping board.
  13. Begin peeling the skin at the X, pulling the skin back gently towards the stem side.
  14. Discard the skin and quarter the tomatoes.  Remove the seeds and transfer it to the bowl of a food processor.
  15. Add the cooled aubergine to the food processor and set it aside.
  16. Transfer 5 ml of the olive oil to a saucepan and stir-fry the spring onion and garlic in the heated oil for 1 to 2 minutes. Transfer the spring onion mixture to the food processor.
  17. Add the olives, parsley, basil, sugar, salt and pepper to the food processor and process with the pulse action until smooth and blended.
  18. Stir in a tablespoon of yoghurt or crème fraîche if you like a creamier dip.
  19. Spoon into a serving dish and serve as a dipping sauce with crudités, crisps, bruschetta or fresh bread.
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