Here is a wonderful tasting eggplant caviar recipe that you will frequently find served in Provence in the south of France. You can serve it as an appetizer dip with grilled French bread, or try it with simply prepared fish or meats.
You may have heard of baba ganoush a popular eggplant dip made in Lebanon. It usually includes cumin and tahini for flavor. This eggplant caviar recipe is similar, but with more of an emphasis on the flavors you would find in the south of France: tomatoes, garlic, and olive oil.
It is a very adaptable dip and can be served as both an easy appetizer recipe and an accompaniment to other dishes. For a flavorful Provençal appetizer plate, offer it to your guests along with olive tapenade and grilled French bread rounds. Serve with a glass of cold sweet muscat and you'll feel like you are in the south of France.
You can also serve this eggplant caviar recipe with simply prepared meats and fish. It goes especially well with this breaded chicken recipe. I can happily make a meal of brown rice slathered in eggplant caviar and if you like eggplant, you'll love this recipe with all sorts of things.
Prep time: 15 min
Bake time: 45 min
Makes about 2 cups
(This recipe is so easy to make, that you may like to whip up a double batch and keep it in the refrigerator. Keep it in a sterile glass jar with a film of olive oil on top, and it should be fine for several days.)
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