Vegetable Caviar

When you say “caviar,” the image that comes to mind is the luxurious fish roe. But in this recipe by Chef Bernard Loiseau of the La cote d'or restaurant, the aforementioned “caviar” refers to the aubergine or eggplant, which is as precious and as sublime as the original name of a uniquely French treat.

In Provence, France, the eggplant caviar is a favorite gourmet recipe dip with grilled French bread. The chef prefers French aubergine, plump and purple—perfect for this fantastic appetizer. Chef Loiseau’s eggplant caviar is very easy to make. It’s also definitely less-rich and less salty than the real caviar (not that is has any intention in being a faux caviar).

This recipe is a smoky tasting eggplant puree with tomato sauce. All you need to do is to roast the aubergine in the oven so that the texture becomes mushy and caviar-like. The flesh is removed then mashed to make it thick and smooth. The skin is not thrown out—it is chopped finely and thrown into the caviar to give it a smoky and flavorful character.

Season the eggplant caviar with thyme, basil, salt and pepper according to your preference then arrange the eggplant caviar with the tomato sauce as its accompaniment. The eggplant caviar may also be served with meats and fish as well as breaded chicken. If you like eggplant, this recipe is a must try. Prepare some in advance so you will always have some in the fridge. Keep it in a sterile glass jar with a film of olive oil on top, and it should be fine for several days.

Ingredients

4 medium eggplants

8 tomatoes

1 onion

thyme

8 green basil leaves

8 violet basil leaves

olive oil

Xeres vinegar

salt, pepper

1. Wash the eggplants and cut them in half, following their length. Place them on an ovenproof dish. Wash and mince 2 tomatoes. Peel and mince the onion. Sprinkle the tomato and onion over the eggplants. Season with salt, pepper, and thyme. Pour olive oil over the eggplants. Bake in a 350 degree F. oven for 75 to 90 minutes.

2. Once the eggplants are cooked through, use a spoon to remove the meat. Mix the meat with the onion and tomatoes, then puree by hand or by machine. Dice the eggplant skin. Incorporate into the eggplant caviar. Adjust the seasoning and refrigerate.

3. For the tomato sauce preparation, place 6 tomatoes into boiling water for 1 minute, Peel off their skins. Cut them in half and remove the seeds. Place the tomatoes in a food processor for about 2 minutes. Strain. Season with salt, pepper, and some drops of Xeres vinegar. Refrigerate.

4. Place the eggplant caviar in a circle in the middle of each of four dishes. Pour the tomato sauce around this. Place the green and violet basil leaves on the caviar.