INGREDIENTS
- 2 large eggplants, aubergines in French
- 2 tbsp olive oil
- salt and pepper to season
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 tbsp olive oil to cook the onion
- 1 tsp mustard
- 1 tbsp chopped tomatoes
- 3 tbsp olive oil to make the caviar
- juice of half a lemon
- pinch of smoked paprika (optional)
METHOD
- Preheat the oven to 200°C / 400°F and set it to the grill/broiler function.
- Cut the aubergines in half lengthwise and score the cut surface with a crisscross pattern.
- Brush each surface with olive oil and season with salt and pepper.
- Transfer the aubergine halves to a baking tray with the skin side up.
- Place the baking tray on the top shelf of the oven so that the aubergines are close to heat.
- Bake for 20-25 minutes until the aubergine skin is almost burnt and the flesh is mushy.
- Heat one tablespoon of oil over medium heat in a medium-sized sauté pan.
- Add the onions and garlic, season with some salt and pepper.
- Cook gently over low heat for 10-15 minutes until the onions are translucent.
- Add the chopped tomatoes and cook for a few more minutes, then set aside.
- Scrape the flesh of the baked aubergines into a bowl using a spoon.
- Mix in the onion and tomato mixture, season with salt and pepper to taste.
- Add the mustard, lemon juice, olive oil, and paprika (if using).
- Mix well, then refrigerate for at least two hours (overnight is best) to allow the flavors to develop.
- Bon Appétit!
RECIPES
VIDEOS
plantook 