Soft, slightly smoky eggplant flesh gets a fresh lift from lemon and parsley. Spoon the spread onto crisp toast and serve with radishes and a green salad for lunch.
Eggplant caviar, or caviar d’aubergine in French, is a smooth or coarsely mashed spread made from cooked eggplant. The name refers to its spreadable texture, not fish roe. There are several versions in southern France; lemon, olive oil, garlic and herbs are natural flavorings, but the proportions and additional ingredients vary from recipe to recipe. This version keeps things simple and lets the eggplant take center stage. Toast is the way to serve it for lunch here, not a separate regional tradition.
Eggplant is widely available, especially in summer and early fall. Choose eggplants that feel firm, with smooth, glossy skin and no soft spots. Roasting them whole gives the flesh time to become completely tender; the skin protects it as it cooks. A hot oven also gives the flesh a deeper, slightly smoky flavor than briefly frying it in cubes. Pierce the skin in several places to let steam escape, and wait until the eggplants have really collapsed.
After roasting, the flesh may release some liquid. Letting it drain for a few minutes helps prevent a watery spread. Then mash it with a fork: this leaves a little texture, while olive oil brings the mixture together. Add the lemon juice gradually and taste as you go; it should brighten the soft, rich eggplant without the acidity taking over. Raw garlic gets stronger as the spread sits, so it’s best to start with one small clove. Parsley adds a fresh, green note; finely chopped chives can be used instead, though they will change the flavor.
Serve the spread on thin slices of sturdy bread, toasted until the edges are crisp. Radishes add a cool bite, and the green salad makes the lunch lighter; a simple red wine vinegar dressing complements the lemon in the spread. It’s also good as part of a spread with olives and other small dishes. If the eggplant is very moist, let the flesh drain longer in a sieve rather than adding extra breadcrumbs. Store leftovers covered in the refrigerator and use within two days; take only the amount you’re serving out of the refrigerator.
Preheat the oven to 230 °C (210 °C fan). Pierce the eggplants in several places with a fork and place them on a baking sheet. Roast for 45–55 minutes, until the skin is dark and the eggplants have completely collapsed. Turn them halfway through.
Let the eggplants cool for 10 minutes, until they’re easy to handle. Cut them open, scoop the flesh into a sieve and let it drain for about 5 minutes.
Put the flesh in a bowl and mash it with a fork. Stir in 2 tablespoons of olive oil, the garlic, lemon juice, parsley and salt. Season with black pepper and more salt if needed.
Toast the bread. Toss the greens and radishes with the red wine vinegar and the remaining tablespoon of olive oil; season the salad with a pinch of salt and pepper.
Spread the eggplant caviar over the toast and serve with the radish salad.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.