Caviar d’Aubergine

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Caviar d’Aubergine—a misnomer that has nothing to do with sturgeon roe but rather describes the glistening, jewel-like appearance of properly prepared aubergine purée—is Provence’s most elegant vegetable preparation, a silky spread of fire-roasted aubergine flesh folded with olive oil, garlic, and lemon. The technique centres entirely on the roasting method: whole aubergines are placed directly over a gas flame, on glowing charcoal, or under a blazing grill at maximum heat, turned regularly until the skin is completely blackened and the interior has collapsed into a soft, smoky mass. This direct-fire charring is non-negotiable—oven-roasting produces a pleasant but fundamentally different preparation that lacks the primal smoky depth that defines true caviar d’aubergine. Once the aubergines are collapsed (25-30 minutes over flame), the charred skin is peeled away while still hot, revealing the tender, smoke-infused flesh within. The flesh is placed in a colander and pressed gently for 15 minutes to drain excess liquid (this step concentrates the flavour significantly). The drained pulp is then chopped finely with a knife on a board—never processed in a machine, which breaks it into a baby-food purée—and folded with fruity olive oil (3-4 tablespoons), a crushed garlic clove, lemon juice, salt, and sometimes a pinch of cumin or a scattering of chopped herbs (flat-leaf parsley or mint). The finished caviar should have a rough, slightly chunky texture with visible strands of aubergine, glisten with olive oil, and taste profoundly smoky, sweet, and vegetal.

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