Caviar d’aubergines
Serves : 4 people
Preparation : 15 minutes
Cooking : 30 minutes
Wait : 2 hours
Ingredients
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4 eggplants
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3 pods of garlic
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1 lemon for the juice
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20 black olives
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4 tbsp of olive oil
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salt and pepper
Instructions
Prick the eggplants 2 or 3 times with the tip of a knife, then bake them in the oven at 180°C for 20 minutes.
Once they are very soft, remove the flesh and place it in the blender.
Add chopped garlic, salt and pepper, lemon juice, chopped olives, and olive oil, then blend everything together.
Let it chill in the fridge for at least two hours, then serve very cold on toasted bread.