For this recipe for eggplant caviar: 1 eggplant
– 3 or 4 small tomatoes
– 1 onion
– 1 garlic clove (optional)
– 1/2 sweet pepper
– 1 tip of chili pepper
– salt, pepper and fresh thyme.
Cut the eggplant in half, cut the flesh and put it in a baking dish.
2 Slice the onion and arrange the slices on the eggplant
3 Crumble tomatoes, cut into slices and place on top of onions.
4 Cut the diced half pepper and spread in the dish and on the eggplant. Add a drizzle of olive oil, salt, pepper and thyme.
5 Place in oven Th 6 (180 ° C) for about 45 minutes. avoid the pulsed air that dries the vegetables.
6 When the vegetables are cooked, scrape the eggplant pulp to remove the skin (too indigestible) and pass the whole to the blender.
7 Once mixed you can add a spicy chili pepper or a few drops of tabasco according to the tastes.
8 You will mix more or less strongly according to the desired texture.
9 To be served fresh on toasted toast or with blinis.