{"id":9095,"date":"2020-02-27T13:22:42","date_gmt":"2020-02-27T12:22:42","guid":{"rendered":"https:\/\/berloumi.be\/caponata\/"},"modified":"2025-03-08T13:01:53","modified_gmt":"2025-03-08T12:01:53","slug":"caponata","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/en\/caponata\/","title":{"rendered":"Caponata with Berloumi."},"content":{"rendered":"\n
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Recipes<\/a><\/div>\n\n
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Caponata is a Sicilian classic. With its Arabic and Spanish influences, Sicilian cuisine is completely different from Italian cuisine. This caponata is full of flavors with sweet and sour. Making the caponata will only take half an hour and if you follow our Zuivelarij<\/a>Recipe you only need one pan. We make it with walnuts instead of pine nuts. On a bruschetta with our Berloumi halloumi. It’s delicious!<\/p>\n\n

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\"Caponata,<\/figure><\/div>\n\n
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Making the caponata.<\/h2>\n\n
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\"Fried
Because the aubergine is cut small, you shouldn’t salt them before baking.<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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\"Baked
Classic caponata is with pine nuts but we use walnuts.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n

Roughly chop 150 grams of walnuts<\/strong> and toast them for five minutes in about 3 cl of olive oil.<\/strong> Keep stirring continuously during baking. Remove the nuts from the pan and then add 3 cl of new olive oil.<\/strong> Fry 2 aubergines cut into small pieces<\/strong> in it strong Bake on high heat until the aubergine starts to colour and has softened (photo). Slide the aubergine to the edge of the pan. <\/p>\n\n

Add a little olive oil again and fry, still in the same pan, 2 chopped red peppers, 3 chopped white celery stems, 1 half chopped bone spring onion, 2 chopped garlic cloves.<\/strong> Fry further and then mix again with the aubergine. <\/p>\n\n

Add 100 grams of tomato puree, half a teaspoon of ground cinnamon, 30 grams of sugar, 15 grams of finely chopped mint and 15 grams of finely chopped parsley.<\/strong> Briefly bake. Add 60 grams of black raisins and 60 grams of capers.<\/strong> Deglaze with 5 cl balsamic vinegar<\/strong> or red wine vinegar<\/strong> and allow to evaporate well. Now add some more water<\/strong> until the caponata looks like sauce. It should look like a sauce but not like soup.<\/p>\n\n

Let the caponata cool down and serve at room temperature with toasted ciabatta bread and baked<\/a> or on the barbecue<\/a> grilled Berloumi.<\/a> Caponata can be made up to a week in advance. Put it still hot in a sealed jar and keep it in the fridge for up to a week. Always serve it at room temperature.<\/p>\n\n

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Caponata is a Sicilian classic. With its Arabic and Spanish influences, Sicilian cuisine is completely different from Italian cuisine. This caponata is full of flavors with sweet and sour. Making the caponata will only take half an hour and if you follow our ZuivelarijRecipe you only need one pan. We make it with walnuts instead […]<\/p>\n","protected":false},"author":1,"featured_media":8604,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-9095","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nCaponata with eggplant, walnuts and fried Berloumi.<\/title>\n<meta name=\"description\" content=\"Making this Sicilian caponata will only take half an hour and you only make one pan dirty. 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Spread the ricotta on the bruschetta in a smooth motion, leaving a little space in the middle to add the garnish. We\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/08\/20200807_062316-2-Groot-1024x693.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/08\/20200807_062316-2-Groot-1024x693.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/08\/20200807_062316-2-Groot-1024x693.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/08\/20200807_062316-2-Groot-1024x693.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":15495,"url":"https:\/\/dezuivelarij.be\/en\/berloumi-recipes\/","url_meta":{"origin":9095,"position":1},"title":"Recipes with Berloumi","author":"De Zuivelarij","date":"November 5, 2019","format":false,"excerpt":"Berloumi recipes | Grilled cheese recipes Berloumi is a cheese for baking and grilling. 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Avec ses influences arabes et espagnoles, la cuisine sicilienne est compl\u00e8tement diff\u00e9rente de la cuisine italienne. Cette caponata est pleine d'\u00e9l\u00e9ments aigre-doux. Elle ne vous prendra qu'une demi-heure et si vous suivez la recette de notre laiterie, De Zuivelarij, vous n'aurez besoin que\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"Morceaux d'aubergine frits","src":"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/01\/Gebakken-aubergineblokjes-570x570.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/01\/Gebakken-aubergineblokjes-570x570.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/01\/Gebakken-aubergineblokjes-570x570.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":819,"url":"https:\/\/dezuivelarij.be\/en\/labneh-recipes\/","url_meta":{"origin":9095,"position":3},"title":"Labneh recipes","author":"De Zuivelarij","date":"July 17, 2019","format":false,"excerpt":"Labneh recipes You can vary endlessly with the Labneh recipes from our Zuivelarij. Spread the Labneh on your prettiest plate, finish with a nice topping, salsa, chutney, fresh or dried herbs and lots of olive oil. Traditionally, you serve Labneh with flatbread as mezze. Labneh can be used in recipes\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Ottolenghi-vierkant.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Ottolenghi-vierkant.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Ottolenghi-vierkant.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Ottolenghi-vierkant.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Ottolenghi-vierkant.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Ottolenghi-vierkant.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":7196,"url":"https:\/\/dezuivelarij.be\/en\/berloumi-belgische-grillkaas\/","url_meta":{"origin":9095,"position":4},"title":"Berloumi, Belgian grilling cheese","author":"De Zuivelarij","date":"December 7, 2015","format":false,"excerpt":"Berloumi, Belgian grilling cheese Berloumi has a unique flavor you cannot compare with other cheeses. Baked or grilled, it has a savory and rich aroma. But it is mainly the texture that makes the cheese exceptional because it does not melt like other cheeses do. Rather, our cheese feels meaty\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"Berloumi, Berloumi Bio, Berloumi Geit","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/06\/FB_IMG_1649529283801.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/06\/FB_IMG_1649529283801.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/06\/FB_IMG_1649529283801.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/06\/FB_IMG_1649529283801.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/06\/FB_IMG_1649529283801.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":9939,"url":"https:\/\/dezuivelarij.be\/en\/barbecue\/","url_meta":{"origin":9095,"position":5},"title":"Berloumi on the barbecue","author":"De Zuivelarij","date":"April 7, 2020","format":false,"excerpt":"Berloumi on the grill and barbecue. At our dairy, we ALWAYS like Berloumi. But in the summer, grilled on the barbecue, along with some grilled vegetables, nothing beats the taste of grilled Berloumi. A grilling cheese on the BBQ is also a great meat substitute. 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