Caviar d'aubergines

We like it best when served on warm slices of bread! An ideal accompaniment to an apéritif or with white or grilled meat. When covered in olive oil it can be kept in the fridge for several days.

recette caviar aubergine
2 aubergines - 1 shallot - 1 clove of garlic - 1 cup of olive oil - 1 large, firm tomato - 1 tablespoon of chopped dill or parsley - (if desired) - salt - pepper

Place the two aubergines in the oven at medium temperature (180°C, thermostat 4-5) and cook them until their skins are dry and start to crack and they are soft to the touch.
Remove the aubergines from the oven and peel them. Drop a tomato into boiling water to help you in peeling it, remove its seeds and quarter it.
Chop up the aubergines and the tomato. Peel the shallot and the garlic clove, then crush them in the mortar or purée them.
Place everything in a salad bowl, season with salt and pepper, stir with a wooden spoon as you trickle in the cupful of olive oil, as you would when preparing mayonnaise. You need to obtain a thick sauce.
Place in the fridge, adding the chopped dill or parsley just before serving.

Aïoli - Anchoïade - Bouillabaisse - Caviar d'aubergines - Daube provençale - Fish fumet - Oreillettes - Merveilles - Pieds et paquets - Pipérade with peppers - Pompe à l'huile - Ragoût de pois gourmands - Ratatouille - Rouille - Soupe au Pistou - Fish soup - Tapenade

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