Eggplant Caviar

A melting eggplant flesh with a smoky aroma, worked with olive oil and garlic. The texture is creamy and binds perfectly under the fork.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 198
• Protein: 3 g
• Carbs: 8 g
• Fat: 16 g

Ingredients

• 4 piece Eggplant (aubergine) ( whole )
• 2 piece Garlic ( cloves, pressed )
• 4 tbsp Extra virgin olive oil ( drizzled )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Roasting the eggplants

   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. Extracting the flesh

   Split the eggplants in half. Scrape the inside with a spoon to collect the smoky flesh. Discard the burnt skin.

3. Chopping and seasoning

   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. Emulsifying with oil

   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.

Chef's tips

• 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.

Storage

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.