For eggplant lovers (like me!), or appetizer dip addicts, here is my aubergine caviar recipe, extremely quick and easy to do with just roasted aubergines, some olives … and olive oil of course.
Cut eggplants in half lengthwise. Make incisions in the flesh with a sharp knife (I’ll take a picture the next time I do the recipe to show you).
Arrange the eggplants on a baking tray or in a baking dish (ideally covered with aluminum foil or parchment paper, this makes it easier to wash afterwards). Place eggplants, skin against the dish and generously brush eggplant flesh with olive oil.
Bake for about 40 minutes. Then let cool down.
Prepare dip
Scrap eggplant flesh to remove the skin. Pit black olives.
Then mix the aubergine flesh with the olives. Add olives little by little to adapt quantities according to your taste. Depending on the desired texture, mix more or less (here in the photo there are a few pieces of olives left but can be mixed until you get a homogeneous paste).