EGGPLANT CAVIAR

 

This delicious recipe can be served before dinner with your aperitif or as an appetizer! You will be surprised how good this vegetable can be! Pair with a white wine from the South of France.

 

2 or 3 eggplants (about 2.5 lbs)

2 tomatoes

1 onion

Fresh thyme

Olive oil

Salt and pepper

 

Preheat the oven to 350F.

Cut the eggplant horizontally in 2 and put them in a roasting pan greased with olive oil.

Peel the onion and slice it very thin.

Slice the tomatoes.

Arrange the onions and tomatoes on top of the eggplants, season with salt and pepper. Sprinkle with thyme and olive oil. Place the roasting pan in the oven and cook for 2 hours.

Let the preparation cool down. With a spoon, scrape the eggplant without damaging the skin.

Using a mixer, blend the eggplants, onions and tomatoes until smooth. Cut the skin of one of the eggplants into little dices and add to the mixture. Taste and add some salt and pepper if needed.

Transfer the eggplants to a medium bowl and refrigerate.

 

Serving ideas:

Using mini dishes, such as little glasses, fill up as many glasses as you desire with the eggplant caviar. Top either with some crumbled feta cheese, sun dried tomatoes (julienne cut), roasted peppers cut into little pieces.