2 aubergines, 400 ml olive oil + a little more for cooking, 2 cloves garlic, 1 teaspoon Xérès vinegar, 40 g parmesan, Salt and pepper, Espelette pepper, Pesto sauce, Sauce vierge
Preheat the oven to 160C. Cut the aubergines in two lengthwise. Score them using a knife tip. Season with salt, add a drizzle of olive oil and cook them for about 40 minutes at 160C on the oven tray. When cooked, scrape out the flesh and leave it to drain in a colander.
Peel and finely chop the garlic. Heat a little olive oil in a saucepan and brown the garlic (take care not to let it become too dark). Next, add the aubergine flesh, let it dry for a few minutes, season with vinegar, salt, pepper, and Espelette pepper and blend with a food processor. Slowly add a drizzle of olive oil.
Chop the parmesan into chunks. Arrange the aubergine caviar with a pastry cutter, season with a dash of pesto, a spoonful of sauce vierge, and a few chunks of parmesan.