{"id":4845,"date":"2013-03-10T07:02:24","date_gmt":"2013-03-10T07:02:24","guid":{"rendered":"https:\/\/botabota.ca\/hublot\/evasion\/smoked-eggplant-caviar-lemon-mint-yogurt\/"},"modified":"2018-11-07T23:04:02","modified_gmt":"2018-11-07T23:04:02","slug":"smoked-eggplant-caviar-lemon-mint-yogurt","status":"publish","type":"post","link":"https:\/\/botabota.ca\/en\/hublot\/getaway\/smoked-eggplant-caviar-lemon-mint-yogurt\/","title":{"rendered":"Smoked eggplant caviar, lemon-mint yogurt"},"content":{"rendered":"

For the travel edition, Eric Gonzalez takes us to an exotic world of flavours and wonders. Enjoy! <\/em><\/p>\n

Eggplant caviar<\/strong>
\n2 large eggplants
\n150 ml (2\/3 cup) plain yoghurt
\n6 leaves of mint
\nThe juice of 2 lemons
\n80 ml (1\/3 cup) extra virgin olive oil
\nSalt and freshly ground black pepper
\nTabasco<\/p>\n

Crispy bread<\/strong>
\n500 ml (2 cups) vegetable oil
\nPizza dough
\nFleur de sel
\nDried fennel seeds<\/p>\n

Eggplant caviar<\/strong>
\nPreheat 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.<\/p>\n

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.<\/p>\n

Add the yoghurt, mint leaves, and lemon juice, and mix at medium speed.<\/p>\n

Drizzle olive oil. Adjust the seasoning. Serve cold.<\/p>\n

Crispy bread<\/strong>
\nHeat the vegetable oil.<\/p>\n

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.
\nOnce the dough is baked and crispy, sprinkle with fleur de sel and fennel seeds.<\/p>\n

Dip the crispy bread, or spread the eggplant caviar on the bread and close it.<\/p>\n

You may place the eggplant caviar on a barbecue-grilled eggplant. Hollow a part of the eggplant to fill it with caviar.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Eric Gonzalez gives us a recipe that will make your guest travel to a delicious and exotic world. <\/p>\n","protected":false},"author":41,"featured_media":4846,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[79],"tags":[155],"acf":[],"yoast_head":"\nSmoked eggplant caviar, lemon-mint yogurt | Bota Bota, spa-sur-l'eau<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/botabota.ca\/hublot\/evasion\/caviar-daubergines-fumees-yogourt-citron-menthe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked eggplant caviar, lemon-mint yogurt | Bota Bota, spa-sur-l'eau\" \/>\n<meta property=\"og:description\" content=\"Chef Eric Gonzalez gives us a recipe that will make your guest travel to a delicious and exotic world.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/botabota.ca\/hublot\/evasion\/caviar-daubergines-fumees-yogourt-citron-menthe\/\" \/>\n<meta property=\"og:site_name\" content=\"Bota Bota, spa-sur-l'eau\" \/>\n<meta property=\"article:published_time\" content=\"2013-03-10T07:02:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-11-07T23:04:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/botabota.ca\/wp-content\/uploads\/2013\/03\/caviar-aubergine.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1\" \/>\n\t<meta property=\"og:image:height\" content=\"1\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"admin_aleia\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin_aleia\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" 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