53 Aubergine Caviar

Name: Aubergine Caviar (Caviar d’aubergines)
Yield: For four people
Cuisine: French
Ingredients: 8 lettuce leaves; 25 g (1 oz) red pimentoes cut in little dice; 80 g (3 oz) button mushrooms; 15 g (½ oz) chopped chervil; 1 chopped shallot; 2 aubergines about 220 g (8 oz) each; 3 tablespoons water; half a clove garlic, crushed; 50 g (2 oz) coarsely-chopped tomato pulp; 4 teaspoons fromage blanc; 1 heaped teaspoon salt; a pinch of pepper; 10 chervil leaves; 1 egg yolk; a few drops of lemon juice; 1½ tablespoons olive oil; 4 tablespoons arachide oil

Caviar d’aubergines

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main Ingredients

2 aubergines about 220 g (8 oz) each
3 table

Europe
France
Starter
Lunch
Mediterranean
Gluten-free
Vegetarian

Method

Preheat the oven to 180°C/350°F/Mark 4. Cut the stalks off the aubergines, bring them (the stalks) to the boil and put them on one side.
Wash the aubergines and bake