Smoked eggplant caviar, lemon-mint yogurt
For the travel edition, Eric Gonzalez takes us to an exotic world of flavours and wonders. Enjoy!
2 large eggplants
150 ml (2/3 cup) plain yoghurt
6 leaves of mint
The juice of 2 lemons
80 ml (1/3 cup) extra virgin olive oil
Salt and freshly ground black pepper
500 ml (2 cups) vegetable oil
Fleur de sel
Dried fennel seeds
Preheat the barbecue. Once it is warm enough, reduce the heat, place the eggplants with the skin directly on the grill. Cover and cook for 10 minutes on each side. Once cooked, the skin will look burnt.
Remove the stalk, scoop out the inside of the eggplants into a food processor, and mix at high speed for 10 minutes. Let cool for 5 minutes.
Add the yoghurt, mint leaves, and lemon juice, and mix at medium speed.
Drizzle olive oil. Adjust the seasoning. Serve cold.
Heat the vegetable oil.
Roll out the pizza dough as thinly as possible and let rest for 15 minutes. Cut the dough in the shape of your choice and fry. While baking, the dough will inflate and form little bubbles.
Once the dough is baked and crispy, sprinkle with fleur de sel and fennel seeds.
Dip the crispy bread, or spread the eggplant caviar on the bread and close it.
You may place the eggplant caviar on a barbecue-grilled eggplant. Hollow a part of the eggplant to fill it with caviar.