📝 About This Recipe
Transport your senses to the sun-drenched terraces of Provence with this elegant, velvet-textured eggplant caviar. Unlike its Middle Eastern cousins, this French classic focuses on the pure, concentrated essence of roasted eggplant, enriched with high-quality olive oil and a delicate hint of garlic. It is a sophisticated, smoky hors d'oeuvre that perfectly captures the rustic yet refined spirit of Mediterranean coastal cooking.
🥗 Ingredients
The Roasted Base
- 2 large Globe Eggplants (firm, shiny skin, approximately 1.5 lbs total)
- 3 cloves Garlic (unpeeled for roasting)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the eggplant)
The Emulsion and Seasoning
- 1/3 cup Extra Virgin Olive Oil (use a high-quality, fruity French or Greek oil)
- 1-2 tablespoons Lemon Juice (freshly squeezed to taste)
- 1 small Shallot (minced extremely fine)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1/4 teaspoon Ground Cumin (optional, for a subtle earthy depth)
- 1/2 teaspoon Fleur de Sel (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Piment d'Espelette (or a pinch of cayenne for a hint of heat)
For Serving
- 1 Baguette (sliced and toasted into crostini)
- 10-12 pieces Niçoise Olives (for garnish)
- 1 tablespoon Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a heavy-duty baking sheet with parchment paper for easy cleanup.
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2
Wash and dry the eggplants. Slice them in half lengthwise. Using a sharp paring knife, score the flesh in a crosshatch diamond pattern, being careful not to pierce the skin.
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3
Brush the cut sides of the eggplants generously with the 2 tablespoons of olive oil and sprinkle with a pinch of salt.
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4
Place the eggplant halves cut-side down on the baking sheet. Tuck the unpeeled garlic cloves underneath the eggplant halves to protect them from burning while they roast.
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5
Roast for 45 to 55 minutes. The eggplants are ready when the skins are shriveled and the flesh feels very soft and collapsed when pressed.
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6
Remove from the oven and let the eggplants cool for about 10-15 minutes until they are easy to handle.
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7
Squeeze the roasted garlic out of their skins into a small bowl and mash into a smooth paste with a fork.
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8
Using a large spoon, scoop the tender eggplant flesh out of the skins and into a colander. Discard the charred skins.
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9
Let the eggplant flesh drain in the colander for 5-10 minutes, pressing lightly with the back of a spoon to remove excess bitter liquid.
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10
Transfer the eggplant flesh to a cutting board. Chop it vigorously with a large chef's knife until it reaches a chunky, spreadable consistency. For a more 'caviar-like' look, avoid the food processor; the hand-chopped texture is superior.
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11
In a mixing bowl, combine the chopped eggplant, roasted garlic paste, minced shallot, parsley, thyme, cumin, and lemon juice.
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12
While stirring constantly with a wooden spoon, slowly drizzle in the 1/3 cup of olive oil to create a silky emulsion.
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13
Season with Fleur de Sel, black pepper, and Piment d'Espelette. Adjust lemon juice and salt to your preference.
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14
Cover and refrigerate for at least 2 hours. This 'resting' period is crucial as it allows the garlic and herb flavors to meld and deepen.
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15
Before serving, give it a final stir and bring it slightly toward room temperature for the best flavor release.
💡 Chef's Tips
Always drain the roasted eggplant flesh; skipping this step will result in a watery, bitter dip rather than a rich 'caviar.' For a smokier flavor, you can char the eggplant skins over a gas flame for 5 minutes before putting them in the oven. Use the best olive oil you can find, as its flavor will be very prominent in the finished dish. If you prefer a completely smooth texture, you can pulse it in a food processor, but do so briefly to avoid making it gummy. This dish actually tastes better the next day, making it the perfect make-ahead appetizer for dinner parties.
🍽️ Serving Suggestions
Serve alongside warm, toasted baguette slices or crisp crostini rubbed with a raw garlic clove. Pair with a chilled glass of Provence Rosé or a crisp Sancerre to cut through the richness of the oil. Include it as part of a larger 'Grand Aïoli' platter with blanched vegetables and hard-boiled eggs. Add a dollop on top of grilled sea bass or red mullet for a true Mediterranean main course. Garnish with a few whole Niçoise olives and a sprig of fresh thyme for a professional presentation.