Aubergine caviar,
pesto and parmesan chunks

Preparation: 1 hour Cooking time: 40 minutes

Serves 4

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. 

DISCOVER ALSO

FIND ALL THE RECIPES IN THE BOOK
« LA CANTINE DU TROQUET »

The Chef C. Etchebest reveals all the secrets of the French south-west cuisine. Simple and sophisticated, his high colored and flavored cuisine gives all its secrets through the pages. Starter, main courses, and deserts: the Chef put all his classic recipes accessible for everybody.

I want it