Whenever we talk about caviar, what come in to mind? Well it's fish roe isn't it? Well that's most probably true but in this recipe it's different. We used eggplant to make this caviar.

1. Eggplant
Caviar
When you say “caviar,” the image that comes to
mind is the luxurious fish roe. But in this recipe by
Chef Bernard Loiseau of the La cote d'or
restaurant, the aforementioned “caviar” refers to
the aubergine or eggplant, which is as precious
and as sublime as the original name of a uniquely
French treat.
In Provence, France, the eggplant caviar is a favorite gourmet recipe dip with grilled French bread.
The chef prefers French aubergine, plump and purple—perfect for this fantastic appetizer. Chef
Loiseau’s eggplant caviar is very easy to make. It’s also definitely less-rich and less salty than the
real caviar(not that is has any intention in being a faux caviar).
This recipe is a smoky tasting eggplant puree with tomato sauce. All you need to do is to roast the
aubergine in the oven so that the texture becomes mushy and caviar-like. The flesh is removed then
mashed to make it thick and smooth. The skin is not thrown out—it is chopped finely and thrown
into the caviar to give it a smoky and flavorful character.
Season the eggplant caviar with thyme, basil, salt and pepper according to your preference then
arrange the eggplant caviar with the tomato sauce as its accompaniment. The eggplant caviar may
also be served with meats and fish as well as breaded chicken. If you like eggplant, this recipe is a
must try. Prepare some in advance so you will always have some in the fridge. Keep it in a sterile
glass jar with a film of olive oil on top, and it should be fine for several days.
Ingredients
4 medium eggplants
8 tomatoes
1 onion
thyme
8 green basil leaves
8 violet basil leaves
olive oil
Xeres vinegar
salt, pepper
1. Wash the eggplants and cut them in half, following their length. Place them on an ovenproof
dish. Wash and mince 2 tomatoes. Peel and mince the onion. Sprinkle the tomato and onion over
the eggplants. Season with salt, pepper, and thyme. Pour olive oil over the eggplants. Bake in a 350
degree F. oven for 75 to 90 minutes.
2. Once the eggplants are cooked through, use a spoon to remove the meat. Mix the meat with the
onion and tomatoes, then puree by hand or by machine. Dice the eggplant skin. Incorporate into
the eggplant caviar. Adjust the seasoning and refrigerate.
3. For the tomato sauce preparation, place 6 tomatoes into boiling water for 1 minute, Peel off their
skins. Cut them in half and remove the seeds. Place the tomatoes in a food processor for about 2
minutes. Strain. Season with salt, pepper, and some drops of Xeres vinegar. Refrigerate.
4. Place the eggplant caviar in a circle in the middle of each of four dishes. Pour the tomato sauce
around this. Place the green and violet basil leaves on the caviar.