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Eggplant caviar

updated

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Ingredients for 4 servings:

  • 3 eggplants, approx. 750 g
  • 2 cloves garlic, peeled
  • ½ tsp salt, coarse
  • 4 anchovies in salt, filleted and rinsed
  • 5 tbsp olive oil
  • e.g. sea salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Provençal paste

Preheat the oven to 180 degrees Celsius. Pierce the eggplants several times with a fork, place them in a shallow dish, and bake for 45 minutes, until tender. Remove from the oven and let cool slightly. Halve the eggplants, scoop out the flesh from the skins with a spoon, and mash with a fork until coarsely ground. Pound the garlic and coarse salt in a mortar until paste-like. Add the anchovy fillets and mash. Season with pepper. Add the eggplant puree and gradually add the olive oil, stirring constantly. Season with salt. Serve on warm toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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