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Zucchini and eggplants cream with saffron

Zucchini and eggplants cream with saffron
Zucchini and eggplants cream with saffron
Prev 1 of 13Next
★★★   106 votes

This uber healthy zucchini and eggplant rendition is perfect as a light appetizer in preparation for a full course dinner, and can be enjoyed either cold or hot with some crackers or French bread.  The addition of Saffron, the most precious and expensive spice in the world, makes this dish a bit more indulgent than the usual eggplant and zucchini recipe. Pair this with a glass of Château Romarin rosé for a stimulating starter.  

In this recipe, Chef Jean Andre Charial uses a large eggplant or French Aubergine, which is sweeter than typical American eggplant. He also favors the smaller variety of Zucchini as these have more flavor than the bigger and longer ones.  To get a real distinct aroma and flavor, he uses whole threads of saffron instead of the grounded or powdered form, following the general rule when it comes to buying good quality saffron: the longer the threads the better.

 

The eggplant and the zucchini are cooked separately to retain their individual flavors and distinctive integrity. Later on, they are blended together in a food processor to make a creamy and frothy consistency.  The creamy texture balances out the saffron’s slightly bitter and floral flavor while the zucchini and eggplant harmonize together to produce a refreshing taste in the palette.  The creamy green color is delightful to the eyes especially when served on a tiny stark white bowl. 

Chef Jean Andre Charial serves this dish in small bowls that look like egg holders and can be finished with one gulp. It can also be enjoyed like wine, sipping and sampling the cream little by little. This creamy dish can be a bit overwhelming if served in a big bowl. This simple recipe can replace hearty soups as appetizers, just enough to stimulate the taste buds for a more filling main course.  One shot of this delicious and nutritious liquid is enough to keep your guests energized and talking.

6

5-10 min

60 min

Recommended Wine

Château Romarin rosé

Ingredients


  • 2 lbs. zucchini

  • 1 lb. eggplants

  • 1 teaspoon honey

  • 2 lbs. chicken

  • ½ teaspoon saffron

  • salt

  • pepper

Preparation Instructions

1

1Cut the bottoms and the tops of the Aubergine or large eggplant. Place in a foil and drizzle some olive oil. Wrap snuggly inside the foil like a candy wrapper.

2

 Place in the hot oven for about 30 minutes. 2Cut the tops and the bottoms of the Zucchini or Courgettes, slice vertically, and dice into large bite sized pieces. Sautee zucchini in olive oil.

3

3Cut the baked eggplant into two and scrape the flesh out using a spoon. Place eggplant inside the frying pan while the zucchini is cooking. Add butter, salt and pepper, and a little honey to caramelize.

4

Add the chicken and saffron and cook for 10 minutes or until reduced. 4Use a food processor or blender to puree into a cream. Serve in little bowls.

5

Enjoy either hot or cold.

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Reviews (3)
Aye
This amazing recipe doesn’t need any suggestions or modifications for its incredibly good! I did follow every step in this recipe, and I love this appetizing and healthy zucchini recipe. I’m barely sure you’ll want to eat more once you tried it!
, March 16, 2012
Tonya
I love this recipe so much I make it for snack every day for almost a week now. The reason: It is so simple to make, it tickles my palate and puts my mind at ease knowing that there won’t be any negative effects on my health no matter how I indulge in it.
, March 11, 2012
Rona
It’s just a coincidence trying this recipe since the ingredients for this are all in our kitchen. At first, I didn’t mind the outcome. But I was surprised when I realize how good it is! And now, on my meal planner! An easy and perfect zucchini recipe!
, March 4, 2012