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For eggplant (or aperitif!) lovers, here is my eggplant caviar recipe that is extremely easy to make with just oven-roasted eggplant, a few olives… and olive oil of course.
If you follow me at all, you probably know that I’m crazy about eggplant. Eggplant caviar is therefore, unsurprisingly, one of my guilty pleasures. And when I prepare it at home, no traditional Mediterranean recipe or the splendid Lebanese moutalab. I keep it simple. Just eggplants baked in the oven with olive oil (often in advance) mixed with a few olives to spice it up a little without breaking the taste of the eggplant.
But you can optionally season with garlic, the spices or condiments of your choice, or a few more olives if you want a slightly more robust result. I indicated a number of 6 to 12 olives because the taste of olives varies enormously from one producer to another, they can be very sweet or with very strong flavors. It’s up to you to taste and judge the quantity needed. Normally there is no need to add olive oil but if you find the result a little compact, do not hesitate to relax with a little olive oil.
This aperitif was very popular with a good Alpine sausage, country bread in the absence of small vegetables or breadsticks, a sun tart (see my recipe for sun tart with red pesto and tapenade) and a white from the south of France from Domaine Cigalus proposed by Gérard Bertrand. A biodynamically raised wine with pleasant notes of grapefruit and white peach and a pretty golden yellow color. Perfect chilled as an aperitif.
My other eggplant recipes: bohemian ratatouille, tomato and eggplant sauce, pan-fried eggplant with flavors of Provence.
Eggplant caviar
For eggplant (or aperitif!) lovers, my version of eggplant caviar. Easy to make with just oven roasted eggplant, a few olives…and olive oil of course.
To prevent sleep
The main stages: We cook the eggplants cut in 2 and brushed with olive oil in the oven. We mix the flesh with the olives.
Enjoy your food !
Enjoy