Aubergine Caviar on Toast

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

As I mentioned in the Greek section of this book, the aubergine is one of the most versatile vegetables in the Mediterranean. So here’s another way to enjoy it, as what the French call an amuse-bouche, the Greeks mezze, the Spanish tapas, and some people use that dreadful expression ‘finger food’.


  • About 675 g/ lb aubergines
  • 1 small tin of anchovy fillets in olive oil, drained
  • 1 tbsp tapenade, which is basically black olives, garlic, capers, lemon juice and olive oil whizzed to a purée in a food processor, or, of course, you can buy it ready made
  • olive oil
  • red or white wine vinegar
  • 1 baguette, cut into slices 5mm/¼ inch thick
  • sea salt and black pepper


Roast the aubergines as for stuffed vegetables and leave to cool. Scrape out the pulp and put it in a food processor with the anchovy fillets, tapenade, a dash of olive oil and a drop or two of wine vinegar. Process to a purée, then season with sea salt and black pepper.

Brush the baguette slices with olive oil on both sides and toast quickly in a dry frying pan. Spread the aubergine caviar on to the toasts and that’s it.