普羅旺斯的天空下 Living in Provence

此沾醬可以搭配烤的香脆的麵包或中東式薄餅做輕食、開胃菜或甚至當搭配魚(如煎鮭魚)、肉類(如烤羊肉)主食的配菜。

3 個小型 (或 2個中型)茄子, 對切
8 瓣大蒜; 6瓣帶皮、壓碎; 2瓣去皮
1大匙 黃檸檬汁
1 茶匙  紅椒粉 (ground paprika)
1½ 大匙 特級橄欖油, 另加少許烤茄子用
少許奧勒岡 (oregano)
少許鹽和黑胡椒調味
(烤茄子時, 我使用了少許以黑胡椒、大蒜、奧勒岡、fennel小茴香和紅椒粉混和而成的綜合香料調味)
* 也可以在此沾醬中加入1大匙tahini paste (白芝麻醬)

烤箱預熱至180C

1.  將切對半的茄子放於一烤盤上, 淋上少許橄欖油並以鹽和黑胡椒調味, 用手均勻的將橄欖油和調味料抹滿茄子。 在每一半茄子上放上帶皮壓碎的大蒜和少許奧勒岡, 進烤箱烤30-40分鐘, 至茄子軟化。

2.  當茄子成微溫時, 用一湯匙將茄肉挖出並放進食物調理機 (若無食物調理機, 其實這時的茄肉已夠柔軟, 可以和其餘的食材用刀切細然後均勻攪拌成泥即可。)

3. 將另2瓣去皮大蒜、紅椒粉、檸檬汁和1½ 大匙特級橄欖油(和tahini paste 白芝麻醬, 若使用) 加進食物調理機, 打成你喜歡的細度即可。視情況以少許鹽和黑胡椒調味
(* 我喜歡生大蒜的微辣所以使用了生大蒜, 你也可以將烤過的大蒜去皮加進食物調理機來取代生大蒜。)

English Version

Eggplant dip (Caviar d'aubergine)

This dip on a piece of crusty bread makes a great light appetizer, finger food or apéritif.  You may also serve the dip as a side dish to a grilled salmon or lamb cutlets.

3 small (or 2 medium) sized eggplants, halved
8 garlic cloves; 6 garlic cloves skin on, crushed; 2 garlic cloves, peeled
1 tablespoon of lemon juice
1 teaspoon paprika
1½ tablespoons extra virgin olive oil plus some for roasting eggplants
Some fresh Oregano
Salt and pepper to season
(I used some mixed spice to season the eggplants for roasting.  There are black pepper, garlic, oregano, fennel and paprika in it.)
* You may also add 1 tablespoon of tahini paste to the dip.

Preheat the oven to 180C

1.  Place the eggplants on a baking tray.  Drizzle with some olive oil and season with some salt and pepper (or mixed spice).  Top each half eggplant with the crushed garlic and some oregano.  Roast for 30-40 minutes, until the eggplants are soft.

2.   When the eggplants are slightly cooled, scoop out flesh and add into a food processor.  

3.  Add the other 2 garlic cloves, paprika, lemon juice (tahini paste, if using) and olive oil to the food processor.  Process everything until smooth.  Season with some sea salt.  
(* I am using raw garlic here as I like it to be a bit hot, but you could also squeeze out the roasted garlic and replace with it.)