Eggplant Caviar

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 1 hr 25 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 m. Eggplant (s)
  • 2 cloves garlic
  • 4 shallot (s)
  • 5 tablespoon olive oil
  • 0.5 ½ bunch parsley
  • 1 lemon (s), untreated
  • sea-salt
  • Black pepper from the mill
Eggplant Caviar
Eggplant Caviar

Instructions

  1. Wash aubergines and cook for 1/2 hour in the oven at 200 °; remove, cool a little under cold water and peel. Chop the eggplant, onions, and garlic very finely and mix with the juice of a lemon and the olive oil, season with finely chopped parsley and ground pepper and sea salt.
  2. Let it steep in the refrigerator for at least 1 hour.
  3. Fill into molds, turn out onto a plate and garnish with olives, hard-boiled egg, tomato wedges and whatever else you like.
  4. With toasted farmer`s bread and a well-chilled Rosé de Provence

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