Method

This dish, when properly prepared and seasoned, is certainly reminiscent of real caviare, both in appearance and flavour. It is often served as a zakouska. The aubergines are cut in half lengthwise and highly salted. They are then baked in a fairly brisk oven till the skins are almost black. The seeds, with a little of the pulp, are scooped out, the pulp is chopped and, when cold, it is dressed with a little salad oil and vinegar and seasoned with more salt if necessary.

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