Eggplant Caviar for the Fall Harvest Dinner 2013
Or as it is called in our French cookbook, Caviar d’ Aubergine. 🙂 The very first time I ever heard of eggplant caviar (I thought I misunderstood) was during dinner prep for my other half’s birthday party nearly three years ago. His mother taught me how to make a French-style chocolate cake and she also made this. The eggplant didn’t have the earthy flavor that terrified me whenever I see an eggplant and until my invitation to The Fall Harvest Dinner Party I had forgotten about this completely! But how could I?
Mostly smooth texture with flecks of sesame seeds and little eggplant seeds and a harmony of flavors that make this caviar a good candidate for more than just an appetizer as we warm up and visit with each other.
Fall Harvest Dinner Party
A few of the dinner party guests are people that I am familiar with, which helps to build my confidence. 🙂 My new friends have been so welcoming, stopping by the blog to say hello or extending some social media greetings!
No matter how much or how little we know each other, food is at it again! Sharing treasures, like this eggplant caviar and the other impressive creations my fellow attendees have made for us, bring us together. We have something to discuss and munch on while we break the ice and connect with stories about food. Then the stories trail off into memories of good times around the holidays and after some time we feel a little more comfortable and touch on some of the more sensitive stories.
In my imagination, this dinner would end with arms around each other and wiping away tears of sadness and some of happiness. Not a single one of us may express it but I know that we would all be grateful for our time together to let down our guard and know that we are in a safe place to share.
I wish that we could all get together in person. Just to set aside the daily routine for one dinner and spend time together. Since that really isn’t realistic Eileen from The Joy of Caking invited us to this virtual dinner party as the very next best thing.
Now that you’ve stopped by here for some creamy, rich eggplant caviar on grilled crostinis I’d like for you to take a moment and sample what my fellow dinner party guests have made for us!
- Eileen from The Joy of Caking– Crusted Garlic Parmesan Roasted Chicken
- Sandra from Sweet Sensations– Festive Fall Table
- Terra from Café Terra- Apple Pie Cocktail with a Twist
- Monet from Anecdotes and Applecores– Goat Cheese with Herbs de Provence
- Dionne from Try Anything Once Culinary (that’s me!)- Eggplant Caviar
- Amy from Ms. Toody Goo Shoes–Roasted Pear Salad with White Balsamic Vinaigrette
- Jeanne from InsideNanaBread’s Head– Roasted Sweet Potatoes & Pineapple with Almond & Honey Streusel
- Denise and Sharon from BeBetsy- Onion Rolls
- Liz from That Skinny Chick Can Bake– Pumpkin Challah
- Anne From My Sweet Heart– Cinnamon Applesauce Tart
I want to thank Eileen for inviting me. I am so happy to be a part of this dinner! I have enjoyed stopping by Eileen’s blog ever since I was a brand new blogger. I always love visiting her because I feel like I am stopping by for a cup of tea and a little friendly chat. I feel right at home with her.
- 2 medium sized eggplants, about 6" long after tops removed
- ⅛ cup of sesame seeds
- 1 clove of garlic, minced
- juice from ½ lemon
- 1¼ tsp. coriander
- 1 tbsp. olive oil
- salt and pepper to taste
- Wash your eggplants and dry them completely. Cut off the ends and wrap loosely in wax paper. Microwave eggplants at the same time for 2½ minutes then flip them over and microwave for another 2½ minutes. By now eggplants should be tender and very soft to the touch. If not, microwave for another 2½ minutes.
- Let the eggplant rest for at least 5 minutes. They will become even more soft.
- Spread sesame seeds on a plate and microwave for 20 seconds. Stop microwave, stir seeds and microwave for another 20 seconds or until you can see the oils extracting from the seeds. There will be small amounts of oil glistening on the seeds and little specs of the oil on the plate. If necessary microwave for another 20 seconds.
- Cut eggplant in half and scoop out the insides all the way to the skin amd into the bowl of your food processor. Add olive oil, coriander, lemon juice, garlic along with salt and pepper to suit your taste.
- Pulse in your food processor until mixture is well incorporated. Taste mixture and add seasoning to suit your preference.
- Place your caviar into a bowl and refrigerate for 24 hours before serving for maximum flavor.
- Serve cold with crackers, crostini or artisan bread.
- Tip: Leftover caviar is an enjoyable sandwich spread.