Caviar d'aubergines is a nice and healthy dip to serve for an apéritif. Because the eggplant is baked in the oven, it is very simple to make. As usual, don't be shy with the garlic: the eggplant may be a little bland on its own. It's a great way to use up a lonely eggplant.

I adapted this recipe from Françoise Burgaud's Mon Bouquin de Cuisine.


Eggplant caviar (yields 1 large cup):

1 large eggplant (or 2 medium ones)
2 garlic cloves, finely minced
3 tbsp. olive oil
1 tbsp. lemon juice

Cut the eggplant in half lengthwise. Place it face down on an aluminum foil.

Cook in the oven at 400F for an hour.

Remove the eggplant from the oven and let it cool completely. Scrape the flesh with a teaspoon, and place in a bowl with the minced garlic. Season with salt and pepper. Purée finely in a blender.

Gradually incorporate the olive oil and whisk with a spoon, just as you would when making a mayonnaise. Once all the olive oil is incorporated, add the lemon juice and mix.

Pour in a bowl and let cool in the fridge.

Serve very cold with some toasted bread or crudités.