Caviar d’aubergine

Aubergine Caviar

Preparation info
  • Serve


    • Difficulty


    • Ready in

      1 hr 15

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 3 aubergines, halved lengthways
  • 90 ml/3 fl oz/ cup


Preheat the oven to 180°C/350°F/gas 4. Using a sharp knife, score the flesh of the aubergines, making a crisscross pattern. Put them on a baking tray, flesh-side up, drizzle with the oil and season with salt and pepper. Put 1 garlic clove and 1 thyme sprig on each aubergine half, cover