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 approximately 600g.

Aubergine caviar

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anchovy fillet



garlic, sliced






sea salt



olive oil

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

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