Eggplant caviar (caviar d'aubergines)
Melanzane alla Provenzale (caviar d'aubergines)
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For 2-4 people
2 long aubergines-1 or 2 cloves of garlic-1 tablespoon aromatic oil -1 tbsp chopped parsley-a pinch of aromatic salt -pepper
The caviar d'aubergines is a Provencal specialties.
Wash the aubergines, bucherellatele here and there with a sharp knife and place them in the oven at 200° C for about half an hour, taking care to turn them from time to time.
Once cooked, cut them lengthwise into two equal parts and let cool.
After this time, with a spoon remove the inside of the eggplant and mix with garlic, parsley, oil, salt and pepper.
The cream must be pretty consistent.
Put the cream (caviar d'aubergines) in a bowl or in small individual bowls and leave in the fridge for at least an hour.
Serve with grilled bread in oven and a wisp of aromatic oil.
Enjoy your meal!
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
