I must admit, I’m mad about eggplant. Among all vegetables – and I keep eating lots of vegetables – eggplant is the one I prefer. What’s yours? There are so many ways to prepare eggplant. I’ll soon share other recipes, including my aubergine tarte tatin.
So for this dip, I make something very simple unlike most aubergine caviar recipe. No onion or garlic, no complicated recipes. Just roasted in the oven eggplant flesh and olive oil. And to give a little twist without altering the taste, a few black olives. My advice is to add them gradually, taste and stop when you think there are enough, as olive taste change drastically from a producer to the other. Thus, the amount to give in the ingredients is not easy.
I hope you’ll like this recipe.
And did you see the tarte soleil on the pics? They are very fancy in France, I always have a great success when I make one. See the recipe here.