Caviar d’Aubergine (Eggplant Caviar)

Caviar d’aubergine, or eggplant caviar, is a classic dish from southern France. The name "caviar" reflects its luxurious and silky texture, reminiscent of fine fish roe, though it contains no actual caviar. It’s a versatile dish that can be served as a starter spread on toasted bread or as a unique, flavorful topping for grilled chicken. This dish is a fantastic way to use up late-summer eggplants and can be prepared a few days in advance for convenience.

Ingredients:

• 2 medium eggplants (about 787g)

• 2 garlic cloves

• 1/4 cup lemon juice (about 2 lemons)

• 1 tsp salt

• Olive oil (for serving)

• Piment d’Espelette (optional, for a spicy kick)

• Chopped fresh parsley (for garnish)

Instructions:

1. Preheat the Oven: Heat your oven to 400°F (200°C).

2. Roast the Eggplants: Poke holes all over the eggplants with a knife to allow steam to escape. Place them on a baking sheet and roast in the oven for about 30 minutes, or until the eggplants are soft and tender.

3. Cool and Peel: Remove the eggplants from the oven and let them cool slightly until they’re easy to handle. Peel off the skin using your hands or a paring knife, and remove the stems.

4. Blend the Ingredients: Place the peeled eggplants, garlic, lemon juice, and salt in a food processor. Pulse several times until the mixture reaches your desired consistency—smooth but not overly thin or soupy.

5. Chill or Serve: Transfer the mixture to a bowl. You can serve it immediately at room temperature or cover and chill it for later use.

6. Finish and Garnish: Before serving, drizzle the caviar d’aubergine with high-quality olive oil, sprinkle with piment d’Espelette, and garnish with freshly chopped parsley for a burst of color and freshness.

Enjoy this simple yet elegant dish as a spread, dip, or sauce—it’s a perfect taste of Provence!