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Imprimer la recette
Caviar d'aubergines à la persane
Cette recette se veut la traduction écrite de sa réalisation en cuisine par un Iranien originaire de Téhéran. Après l'avoir expérimentée et testée à plusieurs reprises à la dégustation auprès d'amis et collègues, son succès est tel que j'ai été amené à en divulguer sa préparation. Je puis donc vous dire que ce plat est une petite merveille !
Passez les aubergines sous l'eau pour les nettoyer, piquez-les uniformément avec une fourchette pus posez-les sur la grille du four. Enfournez pendant 1 heure. La chair des aubergines doit être ramollie.
ÉTAPE 3
Parallélement, lavez les tomates et pelez-les. Si elles sont fraîches, coupez la chair en menus morceaux et réservez.
ÉTAPE 4
Epluchez et émincez les oignons, faites-les légérement blondir à feu doux, dans une poêle huilée avec l'huile d'arachide, sucrez et salez. Epluchez et coupez grossiérement l'ail.
ÉTAPE 5
Incorporez aux oignons, les tomates concassées, liez-les intimement, toujours à feu doux, ajoutez l'ail, mélangez et poursuivez la cuisson jusqu'à l'obtention d'une fondue.
ÉTAPE 6
Prélevez le jus des citrons et ajoutez-le, poivrez, salez et ajoutez les épices, continuez la cuisson durant 5 min avant d'éteindre le feu.
ÉTAPE 7
Retirez les aubergines du four et laissez-les tiédir avant de les peler. Coupez-en la chair grossiérement en morceaux, à l'aide d'une paire de ciseaux, ajoutez-les dans la poêle. Mélangez et laissez tiédir avant de passer l'ensemble au presse-purée (grille "non fine").
ÉTAPE 8
Placez ce caviar au réfrigérateur durant 24 heures avant de le consommer.
Notes
ASTUCES
Le caviar d'aubergines se sert frais, accompagné de pain grillé.
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