Aubergine caviar

The aubergine caviar does not resemble the structure of real caviar but does reflect the taste. Just like caviar, this aubergine caviar has a salty and creamy flavour.

Creation by Bart Ausems, Tout à Fait* restaurant, Maastricht, the Netherlands.

Makes 600g.

Aubergine caviar

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







anchovy fillet



garlic, sliced






olive oil

As needed:



Preparation method

  • Cut the aubergine in half and cut slits into the flesh with the tip of a knife.
  • Place the anchovy fillet, clove of garlic, sea salt and thyme on one half of the aubergine.
  • Drizzle with the olive oil and place the other aubergine half on top.
  • Wrap the aubergine in aluminium foil and bake in the oven at 150°C for 2 hours.
  • When the aubergine is cooked, spoon out the flesh and mix it in a blender until smooth.

Serving suggestions

  • As a component in a dish with lamb, sweet pepper, olives, leek, garlic, or quinoa.
  • As the basis for, for example, a foam or crémeux.
  • Vary by adding ingredients such as dried tomatoes, olives, green herbs, or roasted onion.

Previous page