Spread Recipe : Eggplants herbs Caviar

Photo credit: © Eatwell101.com

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

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