Recipe : Eggplant caviar

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  • Number of people: 4
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Degree of difficulty: Easy
  • Cost: €


  • 4 beautiful aubergines
  • 5 new onions
  • 4 sprigs of basil
  • 2 cloves of garlic
  • 25 cl of olive oil
  • Juice of 2 or 3 lemons
  • Wine vinegar
  • Salt
  • Pepper

Steps :

  • Preheat the oven to 240 ° C (8 °).
  • Rinse the eggplants, pat them and cut them in half lengthwise. Arrange them on the baking sheet, sliced side up, and cook for 10 minutes.
  • Remove the eggplants from the oven, let them cool and empty them. Put the flesh in a bowl, then gradually pour the olive oil and the lemon juice without stirring.
  • Peel the onions and chop them finely. Do the same with the garlic cloves, according to your taste. Rinse the basil leaves and sponge them out. Quickly mix chopped onions (and possibly garlic), basil leaves and eggplant flesh with salt, pepper and a drizzle of vinegar.
  • Reserve the aubergine caviar 2 to 3 hours in the refrigerator before serving it fresh, accompanied by toasted slices of bread.