Recipes

Eggplant Tartare

Eggplant Tartare

Authored By Patric
INGREDIENTS
Eggplants
  • 5 eggplant
  • 6 tbsp olive oil
  • 1/2 tsp thyme dry, not fresh
  • 1/2 tsp marjoram dry, not fresh
  • 1/2 tsp paprika dry, not fresh
  • 1/2 tsp basil dry, not fresh
Tartare
  • 3 tsp capers
  • 2 tsp capers water from the capers can
  • 1 red onion
  • 6.4 oz ketchup
  • 2 tbsp cognac (optional!)
  • 2 tsp sambal oelek
  • 1/2 tsp pepper
  • 1 tsp chili powder
Side
  • toast
  • margarine
INSTRUCTIONS
  • Before: Preheat your air circulation oven to 350 Degree.
  • Eggplants: Cut the eggplants in half (lengthwise). Use a sharp knife into the eggplant flesh "diamonds" cut.
  • Mix the thyme, marjoram, paprika and basil into the olive oil. Apply the mixture to the eggplant halves, sprinkle or rub well with a brush until the oil disappears in the flesh.
  • Lay the halves on a baking sheet and place in the preheated oven. Approximately roasting air circulation at 350° for 1 hour.
  • Tartare: Chop the capers and red onion, mix them well in a bowl with the other ingredients: Capers water, ketchup, cognac, sambal oelek, pepper and chili.
  • As soon as the eggplants are ready (yes, they can be a bit "brown" on the surface), let them cool until it's safe for you to scrape out the flesh and chop the mass.
  • Mix all ingredients together in a bowl and let cool down the tartare for two hours in the fridge.
RECIPE NOTES
Garnish like you love it your way. Use toasted toast with margarine and tartare, and enjoy your meal 🙂


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