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.
Château Romarin rosé