Eggplant Caviar is an easy appetiser to make, also cheap and healthy. Delicious on toast, but also pasta, grilled fish or roasted poultry. If you like, you can spice up your eggplant cream with a little Espelette pepper, even better !
Now, here is the list of the different ingredients you will need to prepare the Eggplant Caviar that serves 4
- 2 Eggplants
- 1 garlic clove
- 25 cl or 1 cup Earl Gray tea
- Olive oil to spread
- Flower salt ( Fleur de Sel) and freshly ground pepper
Now, here are the few steps you will need to follow to make this Eggplant Caviar
Start by preheating the oven to 200 °C or 375 °F. Cut the eggplants in half, lengthwise. Place them on a baking sheet lined with parchment paper. Slightly incise the flesh by squatting with a knife, sprinkle with a drizzle of olive oil. Sprinkle with fleur de sel and bake for 30 to 45 minutes.
As soon as the top is golden, turn over the eggplants, sprinkle them with the brewed tea and continue cooking. When the flesh is tender, remove the eggplant from the oven. Put the aubergine/Eggplant flesh in a blender with the crushed garlic until you get a cream.
Put in a cool place and just before serving, pour a few drops of Olive Oil on top.
