Before starting this Aubergine Caviar recipe, make sure you have organised all the necessary ingredients.
Rub the whole aubergines with olive oil.
Place them on a baking tray and cook in a hot oven...
... for 35 or 45 minutes, according to their size.
Cut the aubergines in half...
... and scoop the flesh out of the skin with a spoon.
Blend to a purée or pass through a sifter.
Finely chop the onion. For an easier and quicker result, I recommend using the 'Alligator' onion cutter.
Cut the peppers into a brunoise.
Chop the garlic.
... and seed the tomatoes. Chop.
Sweat the onion in olive oil.
Add the peppers...
... garlic, aubergine purée...
... and the chopped tomatoes.
Season with salt and pepper. Add a pinch of sugar and a little olive oil if necessary.
Cook over low heat for 30 minutes. When done, add the lemon juice and adjust the seasoning if needed. Tip: Serve this aubergine dip cold on toasted bread, as an appetizer or starter. This recipe is also delicious hot, as a side dish for meat or fish.