Caviar Provencale

Aubergine caviar

Preparation info
  • Makes approx.

    900 ml

    • Difficulty


    • Ready in

      35 min

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This is a quite delectable spread and perfect too for vegetarians. Serve it with toast as a first course or as an appetiser with drinks. It will keep if refrigerated for up to a week.


  • 1 kg (2 lb) aubergines, stalks removed
  • 200 g (7


Preheat the oven to Gas Mark 7/220°C/425°F. Place the aubergines in a shallow baking dish or tin and bake for about 30 minutes, or until they a