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Eggplants Provence Markets

Eggplant caviar

Provence Gourmet
Roasting the eggplant softens the flesh and adds delicious flavour. Enjoy as an appetizer or a starter course.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Course Appetizer
Cuisine French
Servings 6 People

Equipment

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.
Keyword Appetizer, Dips, Eggplant, Starter
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