Eggplant Caviar
Ingredients
- 4 pcEggplant (aubergine) (whole)
- 2 pcGarlic (cloves, pressed)
- 4 tbspExtra virgin olive oil (drizzled)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A melting eggplant flesh with a smoky aroma, worked with olive oil and garlic. The texture is creamy and binds perfectly under the fork.
- 1
Preheat oven to 210°C. Prick whole eggplants with a fork. Roast on a tray until the skin is black, wrinkled and the flesh completely collapses.
- 2
Split the eggplants in half. Scrape the inside with a spoon to collect the smoky flesh. Discard the burnt skin.
- 3
Chop the flesh with a knife on a board to keep some fiber. Transfer to a bowl, add pressed garlic, lemon juice, salt, and pepper.
- 4
Pour the olive oil in a thin stream while mixing vigorously with a fork. The preparation should become homogeneous and coat the back of the spoon.
Frequently asked questions
How do you get this dish right?
- If you have a barbecue or a gas stove, char the skin directly over the flame for an even stronger smoky taste.
- Never use a food processor, or you'll get a sticky puree. Chopping with a knife preserves the soul of the vegetable.
How long does this dish keep?
Store in the refrigerator in an airtight container for 3 to 4 days. Take it out 15 minutes before serving so the oil regains its fluidity.
