Caviar d'Aubergine (Eggplant Caviar)

L'Aperitif is a sacred moment for all the Mediterranean.
Today throughout all France, this special moment is widespread, and it is not surprising to see families on their baloney or gardens,  around 7 PM in a nice and warm summer day, taking their Aperitif.

It is a very refreshing moment and it's a true mediteraneen tradition. We can observe it in Spain too with the Tapas.

There are several type of dishes but all of them are refreshing to savor.
There are Ratatouille, or dishes based on pepper or olives. The dishes are generally based with vegetables as they are known as very refreshing food.

One of the most fantastic dishes is The Caviar d'Aubergine.


Preparation :      15 min
Cooking     :       60 min
Rest            :      20 Min

Ingredients for 4 people :

- 2 big eggplants
- 2 little oignons or shallot
- 10 cl of olive oil
- 1 Table spoon of finely chopped parsley or basil (like you prefer)
- 6 Garlic clove
- Salt and pepper



Preparation :

- Wash the eggplants and cut the tips.

- Cut the eggplant in two half and slash inside of the two parts. Add salt and pepper.

- Introduce the garlic cloves that you had cut in quarter just before. Moisten the eggplant with the olive oil and envelop them inside of aluminum foil like if you wanna cook them en Papillote.
Bake for 60 minutes at 170 º C / 340º F

- Take the Papillotes out of the oven.
Extract the pulp of the eggplants and stir it to mash them. Add salt and pepper as you need and let the mixture cool down.

- When it has cooled down, put them in the fridge for 20 minutes.

- Savor it well cool on toast or crackers.



You can eat it with a nice refreshing salad (roquette, mâche), or with a tasty cheese on toast like goat cheese.