Summary

Ingredients

• 1 large eggplant (s)
• 6 tablespoon olive oil
• 2 tablespoon capers
• 250 ml tomato (s), diced
• 0.5 ½ bunch basil, leaves torn off
• 1 clove (s) garlic, peeled
• 1 lemon (organic lemon), grated zest it
• some caper apples for garnish
• salt and pepper

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Instructions

1. Preheat the oven to 180 ° C. Halve the aubergine, cut into the pulp in the skin like a grid and drizzle with the olive oil. Place the halves on a baking sheet and bake for 25 minutes.
2. Chop the capers, cut the basil and mash the clove of garlic. Using a spoon, scrape the baked pulp out of the eggplant peel, crush it lightly with a fork. Put the aubergine with the chopped tomatoes, basil, lemon peel, garlic and capers in a bowl and mix well. Season to taste with salt and pepper.
3. To serve, arrange the aubergine caviar with toasted olive baguette and garnish with basil and caper apples if you like.