Aubergine caviar, easy aperitif recipe

For eggplant lovers (or aperitif!) Here is my recipe for eggplant caviar excessively easy to make with just oven -roasted eggplant, a few olives … and olive oil of course.

If you follow me a little, you probably know that I am crazy about eggplant. The eggplant caviar is therefore unsurprisingly one of my cute sins. And when I prepare it homemade, no traditional Mediterranean recipe or the splendid Lebanese Moutalab. I am simple. Just eggplant oven in the oven with olive oil (often in advance) mixed with a few olives to raise a little without breaking the taste of the eggplant.

But you can possibly season with garlic, spices or condiments of your choice, or little more olives if you want a slightly more full -bodied rendering. I indicated a number of 6 to 12 olives because the taste of olives varies a lot from producer to another, they can be very soft as with really very sustained flavors. It is therefore up to you to taste and judge the quantity required. Normally there is no need to add olive oil but if you find the rendering a little compact, do not hesitate to relax with a little olive oil.

This aperitif was very appreciated with a good alps sausage, country bread for lack of vegetables or mugs, a sun tart (see my recipe for sun pie with red pesto and tapenade) and a white from the south of France of the Cigaulus estate offered by Gérard Bertrand. A wine raised in biodynamics with the pleasant notes of grapefruit and white peach and a pretty golden yellow color. Perfect very fresh as an aperitif.

My other recipes at eggplant: Ratatouille in Bohemian, tomato and eggplant sauce, pan -fried with eggplant in the flavors of Provence.

Eggplant

For eggplant lovers (or aperitif!) My version of the eggplant caviar. Easy to do with just oven -roasted eggplant, a few olives … and olive oil of course.

Kitchen modeTo prevent standby

Preparation time 15 minutes min

Cooking time 40 minutes min

Dish type Aperitif

Kitchen French, meditarian

The main steps: 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 !