This was an exciting cookbook to receive since I am not at all familiar with Ibiza. The beautiful pictures and recipes will definitely make you want to plan a trip to this island. Francoise Pialoux, aka Mimine has a finca (estate) which she turned into a hotel called Les Terrasses where she cooks up fresh, seasonal foods for her guests. This book captures a variety of Mediterranean recipes divided into “Tastes of the Countryside” and “Tastes of the Sea.”
Harira Moroccan Soup and a tomato tart made with a black olive shortcrust pastry are just a couple of the enticing vegetable-laden recipes. Unfortunately, I felt that the instructions seemed vague or confusing at times, and used terms unfamiliar to me. I wanted to make the pita bread, but felt apprehensive after instructions said to mix ingredients together, but to not let the yeast and salt touch. How do you mix it altogether without the ingredients touching?
In the end, I chose to make the aubergine caviar after seeing how pretty and cheap eggplant was at the store. I also wanted to make it because it sounded like baba ganoush, but instead swaps the garlic for onion. So again, the text seemed kind of vague asking for 3 eggplants, but not explaining what kind or size of eggplant. I opted for 2 medium-sized ones and grilled them using a comal that worked pretty well. I also decided to brown the onions because I wanted a nice well cooked, almost caramelized flavor. It came out creamy, a little smokey, and really tasty. It’s a recipe that will definitely have to share the spotlight whenever I make hummus.
“This is Oriane’s recipe. It is particularly mild and I use it often for aperifs or to enhance a few of my recipes like the grilled vegetable lasagne mille-feuille.”
For a bowl of about 500 G (1 LB.)
Cooking time: 30 minutes
- 3 aubergines (eggplant)
- 2 small onions (or 1 large)
- 1 tbsp. tahini (sesame paste)
- 1 organic lemon
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Olive oil
Very gently grill the aubergines whole on a plancha or in a dry frying pan for a good 20 minutes, turning frequently with tongs. You can also bake them at 180-190 C (360-375 F) or grill them in a covered wok. Check the cooking until the flesh is soft inside. Allow to cool for about 15 minutes.
Sweat the sliced onions in a pan with a little olive oil over medium heat until they are transparent but not browned. Cut the aubergines in two and scrape out the flesh with a spoon.
In the mixer, combine the aubergine flesh, fried onions, tahini, lemon juice, salt and pepper and blend. Rectify the seasoning if needed with a drop of olive oil.
Refrigerate and serve cold on bread for aperitifs or as an ingredient in recipes.