Eggplant Caviar with Aromatic Fresh Herbs

Always prepare this Eggplant caviar recipe the day before, as it is best when the eggplant caviar is vey cold. This  Aubergine Caviar Recipe is a pure delight to be enjoyed as starter or an aperitif on small toasts, just grilled.

Ingredients: Eggplants Caviar and fresh herbs

• 4 large eggplants
• 2 tbsp of olive oil
• 1 tbsp of sesame oil
• 2 onions
• 2 shallots
• 2 cloves garlic
• Cilantro (even better if it is fresh)
• A few basil leaves
• Chives
• Parsley
• Salt
• Pepper

Preparation: Aromatic fresh Herbs for eggplants Caviar

Peel and chop finely the 2 onions and 2 shallots, the minced slices must be almost transluscent. Then add 2 crushed garlic cloves.

Finely chop the cilantro, basil, chives and parsley.

Preparation steps: Eggplant Caviar

1. Wrap the 4 eggplants (cut in half) in an aluminum foil. Bake them in the oven at 460°F (240°c) for 1 hour.
2. In a large skillet, heat 2 tbsp of olive oil, 1 tbsp of sesame oil and make the onions and shallot stew. Add the crushed garlic and book.
3. Remove eggplant from oven and remove the flesh with a spoon. Add to the sauce. Add salt and pepper. Add 1 / 2 tsp of cilantro, basil, chives and a little bit of finely chopped parsley. Melt over low heat from 5 to 10 min.
4. After that, you can add a personal touch if you want: you can spice up a bit with cumin or curry if you feel like to. Cook for a few more minutes. Let cool before refrigerate overnight.

Serve Eggplants Caviar with toasted bread slice with some cheery tomatoes and a good White Martini!

Photo by: izik

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