Stuffed potatoes with eggplant caviar filling, baked garlic and sour cream

Votes: 1

How to Make - Stuffed Potatoes with Eggplant Caviar, Baked Garlic, and Sour Cream

Time: 1 hour 55 minutes
Complexity: easily
Servings: 4

Eggplant pairs beautifully not only with tomatoes but also with potatoes. The highlight of this French-inspired recipe is crème fraîche, a dairy product produced and widely used in France and Belgium. It's sometimes called French sour cream, and indeed, these products are similar not only in appearance but also in production technology, although there are significant differences in their properties. For example, chefs advise against substituting sour cream for crème fraîche if the dish requires cooking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 mini red-skinned potatoes (about 350g), halved
1 eggplant (400 - 500 gr.)
8 unpeeled garlic cloves
6 tbsp olive oil, plus a little extra for baking sheets
1/2 tsp smoked paprika
Zest of 1/2 lemon, 2 tbsp. l. lemon juice
3/4 cup fresh parsley
1/4 cup fresh mint leaves
1 small shallot, finely chopped
1 medium plum tomato, finely chopped
3 tbsp. crème fraîche
Black sesame seeds for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red potatoes, eggplant caviar, plum tomatoes, shallots, lemon juice, paprika, mint, crème fraîche, sesame

Cooking the dish according to the recipe:

Preheat oven to 200°C. Place a cooling rack on a baking sheet.
Cut the eggplant in half lengthwise and make three long slits in the flesh: one down the middle and two on the sides (carefully, so as not to damage the skin). Season the eggplant with salt, place it cut-side down on a wire rack, and let it drain for 30 minutes.

Turn the eggplants over and transfer them to a cooling rack. Pat the eggplant halves dry with paper towels, scraping off any excess liquid from the tray. Cut the eggplants into 2.5 cm cubes and place them on a baking sheet.

Place the unpeeled garlic cloves along with the eggplant. Drizzle with 3 tablespoons of olive oil. Season evenly with smoked paprika, salt, and pepper. Continue roasting until the eggplant is golden brown and tender, about 30 minutes. Cool.
Increase oven temperature to 220°C.

Lightly grease a baking sheet with vegetable oil. In a medium bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper. Place the potatoes cut-side down on the baking sheet and bake until tender, 13-15 minutes. Cool.
Place the cooled eggplants in a food processor. Add the roasted garlic, squeezing it out of the skin. Add the lemon zest and juice, parsley, mint, and the remaining 2 tablespoons of olive oil. Puree until smooth. Add the shallots and tomato and pulse. Season with salt and pepper to taste.
Make a well in each potato half with a paring knife or a small spoon. Fill the potatoes with eggplant caviar, top with crème fraîche, and sprinkle with a pinch of black sesame seeds.

Chef's recommendation

Take note of this eggplant caviar recipe and use it as a dipping sauce when serving with pita, lavash, or as a sandwich spread..