Recipe for Eggplant Caviar from Provence
This delicious, creamy eggplant appetizer may not carry the same expensive price tag as caviar, but your taste buds will quickly convert you into a lifetime fan.
The Provence Gourmet shares his recipe for this classic dip (spread) for your next apero. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.
Eggplant caviar
Roasting the eggplant softens the flesh and adds delicious flavour. Enjoy as an appetizer or a starter course.
Ingredients
- 2 eggplants (aubergine) washed
- 2 tbsp plain yogurt or cream
- 1 garlic clove
- 1/4 bunch fresh coriander washed
- 4 tbsp olive oil
- salt and black pepper to taste
Instructions
- Preheat your oven to (200°C) 400°F
- Put the eggplants in a ceramic baking dish in the hot oven for an hour. Then, take them out and allow them to cool.
- Finely chop ¼ bunch of coriander and add crushed garlic, yogurt, four (4) tablespoons of olive oil, salt & pepper
- Combine the ingredients above in a mixing bowl. Taste and adjust the seasoning if necessary.
- Cut the eggplants in two and scoop out the flesh from using a spoon (discard the skin). Crush the flesh with a fork and mix it with the yogurt mixture.
- Serve fresh on mini-toasts as an appetizer or as a starter course with a green salad.
Tried this recipe?Let us know how it was!
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