We learned this one hundred percent Provençal dish from Mr Berard, the charming owner of the neighboring Hotel Berard and the former chef of her restaurant.
The following ingredients are required to make Caviar d’Aubergines:
- 4 ripe eggplants
- 2 heads of white garlic
- Thyme, black pepper, lemon juice, olive oil
- We cut the washed eggplants in half, slightly cut the halves with a knife, sprinkle with thyme and pour over olive oil.
- Place on a baking sheet in an oven preheated to 160 degrees for about 30 minutes.
- When the eggplants are ready, scrape the pulp out of them with a spoon into a bowl and leave to cool.
- Simultaneously boil the garlic in boiling water until it softens completely.
- Peel off the skin, put the pulp in a bowl and beat with a mixer until smooth.
- Add eggplants, salt, 2 tablespoons of lemon juice and 4 spoons of olive oil, pepper and a lot of thyme. Beat with a mixer, let stand in a cool place for half an hour and the dish is ready.
In Provence, Caviar d’Aubergine is eaten as an aperitif with croutons of white bread. We like it with rye black rusks. And, of course, with a glass of rosé.
