Eggplant caviar

INGREDIENTS: - 3 eggplants - 3 garlic cloves - 1/2 lemon - 12cl olive oil - salt and pepper Preheat the oven to 210°C (gas mark 7). Cook the eggplants without peeling them for about 20 minutes. (Cooking is complete when you can easily insert a knife into the flesh.) Cut the eggplants in half lengthwise. Remove the pulp with a spoon, scraping well against the skin. Mash with a fork and let cool. Place the eggplant flesh in a salad bowl with the chopped garlic; gradually incorporate the olive oil, stirring well with a spoon. Add the lemon juice, salt and pepper. Serve with the toasted bread slices cut into 4 and lemon slices.

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