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Eggplant caviar with miso

Ingredients (for an aperitif)

  • 1 white eggplant (or purple eggplant)
  • 1 garlic clove
  • Olive oil
  • 2 teaspoons of yuzu juice
  • 1 ½ tablespoon of miso with barley

Preparation (in the microwave)

1. Wash and prick the eggplant with a knife and put it in the microwave for 3 minutes. It has to have a creamy texture, soft enough for a knife to sink easily.

2. Once the eggplant is cooked, scrape off the pulp using a tablespoon and put everything in a bowl.

3. Mash the garlic clove and add it to the preparation.

4. Mix and mash the potential remaining chunks of eggplant, add olive oil, yuzu juice and miso.

5. Taste and re-adjust to taste.

Preparation (in the oven)

1. Wash the eggplant and cut in half.

2. Make diagonal cuts on the inner parts of the eggplant. Add salt, pepper and a dash of olive oil.

3. Close the eggplant, wrap it in aluminum foil and bake in the oven for 45 minutes to 1 hour.

4. Once the eggplant is cooked, use a tablespoon to scrape off the pulp and put in a bowl.

5. Mash the garlic clove and add it to the preparation.

6. Mix and mash the potential remaining chunks of eggplant, add olive oil, yuzu juice and miso.

7. Taste and re-adjust to taste.

Optional : Garnish with sesame seeds, thinly sliced nori seaweed or kizami nori.

Enjoy !

 

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