The eggplant caviar is the only preparation plant may bear the name of caviar. Served cold with crackers, it's an entrée that complements well with a rosé or white wine.
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1 cup olive oil
Salt and pepper
1 pressed lemon
Roast the eggplants, whole, at high temperature in a non stick pan until their skin turn black. Peel and reduce the eggplant puree with the garlic.
Pour the olive oil slowly on the puree while wisking it could turn into mayonnaise. Season to taste and mix in the lemon juice.
Serve with crackers.