Eggplant caviar

Ingredients for 4 servings:

• 4 m.-large eggplant(s)
• 2 cloves garlic
• 4 shallots
• 5 tbsp olive oil
• ½ bunch parsley
• 1 lemon(s), untreated
• Sea salt
• Pepper, black from the mill

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

eggplant caviar

Wash the eggplants and cook for 1/2 hour in a 200°C oven. Remove, cool slightly under cold water, and peel. Finely chop the eggplants, onions, and garlic and mix with the juice of one lemon and the olive oil. Season with finely chopped parsley, ground pepper, and sea salt. Let it chill in the refrigerator for at least 1 hour. Pour into molds, turn out onto a plate, and garnish with olives, a hard-boiled egg, tomato wedges, and whatever else you like. Serve with toasted country bread and a well-chilled Rosé de Provence.