{"id":2836,"date":"2016-05-31T09:14:47","date_gmt":"2016-05-31T07:14:47","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=2836"},"modified":"2018-03-18T10:49:19","modified_gmt":"2018-03-18T09:49:19","slug":"caviar-daubergine","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/caviar-daubergine\/","title":{"rendered":"Caviar d’aubergine."},"content":{"rendered":"

<\/a>\u00a0foto: aubergines op de markt.<\/p>\n

Caviar<\/span> d’aubergine. Kaviaar voor arme mensen is een typisch Proven\u00e7aals gerecht dat tijdens de #alfresco<\/span> zomer in Gereons<\/span>\u00a0Keuken Thuis niet mag ontbreken. Het kost een fractie van echte kaviaar, die ik eens op een menukaart in Zuid Frankrijk zag.. De zomer is in aantocht en dan pluk ik graag het heerlijke kookboek van Nina Parker, Saint Tropez<\/span> <\/a>uit mijn kookboekenhoek. (Ik ben overigens ook heel benieuwd naar de kookavonturen van Nina op Capri<\/span>, want dat kookboek is zojuist verschenen in Groot Brittanni\u00eb) Instant zomer gevoel. Je hoeft er echt niet voor naar de C\u00f4te<\/span> d’Azur te reizen. Kan natuurlijk wel. De kleuren, smaken en geuren van Saint Tropez<\/span>. Niet voor niets geliefd bij schilders, filmmakers en gewone reizigers. Of kookfanaten zoals ik. Ik reisde met Nina onder de arm naar Saint Tropez<\/span>. Het intense blauw van de zee, het groen op de heuvels en de pasteltinten van de dorpjes op het schiereiland. In deze immense kleurenpracht past natuurlijk ook het violet van een aubergine. Gegrild, in het zuur of zoals vandaag in de caviar d’aubergine Oh la la, op warm en knapperig stokbrood met wat zoute bieslookboter<\/span> en zwarte olijven. Een glas koele en bleke ros\u00e9 erbij en het ap\u00e9ro<\/span> uurtje kan beginnen.<\/p>\n

<\/a>\u00a0foto: de pastel gevels van het stadje.<\/p>\n

Nodig:<\/p>\n

2 flinke aubergines<\/p>\n

6 teentjes knoflook<\/p>\n

2 takjes rozemarijn<\/p>\n

2 el olijfolie<\/p>\n

1 uitje gesnipperd<\/p>\n

zeezout en zwarte peper<\/p>\n

dressing van 1 el rode wijnazijn, 3 el olijfolie, peper en zout.<\/p>\n

2 tl Proven\u00e7aalse kruiden<\/p>\n

1\/2 pakje boter<\/p>\n

bieslook<\/p>\n

zwarte olijven zonder pit<\/p>\n

Bereiding:<\/p>\n

Verwarm de oven voor op 200 graden. Snijd de aubergines in de lengte doormidden. Bestrooi de delen met wat zeezout. Laat de aubergines een kwartiertje staan. dep ze daarna droog met papier. Maak een ruitpatroon in het vruchtvlees. Snijd de teentjes knoflook in stukjes en doe deze tussen de inkepingen. Doe hetzelfde met de naalden van de rozemarijn. Voeg zout en peper toe en schenk er wat olijfolie overheen. Wikkel de aubergines in aluminiumfolie en bak ze 45 tot 50 minuten in de oven tot het vruchtvlees helemaal zacht is.Haal de pakketjes uit de oven en laat iets afkoelen. Hak het vruchtvlees van de aubergines, de knoflooktenen en rozemarijn fijn en doe in een kom. Laat de caviar<\/span> d’aubergine afkoelen in de ijskast.\u00a0Snipper een uitje en meng dit door de caviar<\/span> d’aubergine, Maak een dressing van azijn, olijfolie, Proven\u00e7aalse kruiden, peper en zout en roer deze door de pasta.<\/p>\n

Hak de bieslook fijn en roer deze samen met een el grof zeezout door een half pakje zachte boter. Serveer de caviar<\/span> d’aubergine op vers stokbrood met de boter en olijven.<\/p>\n

\"11215464_1641597936074443_2105096765_o\"<\/a>\u00a0foto: andere koek dan caviar d’aubergine<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: aubergines op de markt. Caviar d’aubergine. Kaviaar voor arme mensen is een typisch Proven\u00e7aals gerecht dat tijdens de #alfresco zomer in Gereons\u00a0Keuken Thuis niet mag ontbreken. Het kost een fractie van echte kaviaar, die ik eens op een menukaart in Zuid Frankrijk zag.. De zomer is in aantocht en dan pluk ik graag het … <\/p>\n

Lees verder “Caviar d’aubergine.”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[97,4,74,23,58,52,60,56,47,37,29,87,10,33,6],"tags":[],"class_list":["post-2836","post","type-post","status-publish","format-standard","hentry","category-alfresco","category-appetizers","category-cooking-vibes","category-creatief","category-easy","category-echt-eten","category-entertainen","category-frans","category-gereons-keuken-en-route","category-gereons-keuken-thuis","category-groenten","category-lifestyle","category-middellandse-zeekost","category-rose","category-terroirgerechten"],"yoast_head":"\nCaviar d'aubergine. - 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