Aubergine caviar
Ingredients
For
4
personnes
- 2 medium aubergines
- 2 cloves of garlic
- 3 tablespoons of traditional-style olive oil
- Pepper
- Salt
- Espelette chilli
Tip
Serve the aubergine caviar as an aperitif on toasted bread croutons, or use it in cooking – for example, in the two-flavour tart or with the seafood burger!
Instructions
- Wash the aubergines, trim off the ends and cut them in half lengthways.
- Slice the aubergines lengthways and wrap each half in aluminium foil.
- Bake in the oven for 30 to 40 minutes at 200°C. The flesh should be tender. Leave to cool.
- Cut the garlic cloves in half.
- Place the following in a blender (or food processor): the aubergine flesh (scraped out with a spoon), garlic, olive oil, salt, pepper and Espelette chilli. Blend everything together until you have a smooth paste. You can add a little more olive oil if necessary.
- Keep in a cool place.
Tip
Serve the aubergine caviar as an aperitif on toasted bread croutons, or use it in cooking – for example, in the two-flavour tart or with the seafood burger!
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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