Recette caviar aubergine et tomates confites

Aubergine caviar and confit tomatoes

By Frédéric Chamaret, Gastrodomicile


Ingredients for 4 people

3 aubergines

3 tomatoes

1 clove of garlic

3 sprigs of thyme

1 tbsp sugar

Olive oil




Bake the aubergines whole in the oven at 180°C for 1 hour.

Cut the aubergines in half and remove the pulp. Mix it slightly. In a saucepan, sweat the chopped garlic in olive oil without browning, add the aubergine caviar and dry it on low heat for 30 full minutes.

Peel the tomatoes and cut into quarters. Remove the heart and place the tomato petals on a baking tray lined with baking paper.

Salt, pepper and crumble thyme sprigs. Sprinkle with sugar and two tablespoons of olive oil and caramelise in the oven at 180°C for 45 min.

In a plate place 3 aubergine caviar dumplings and arrange on 3 petals of confit tomatoes. Garnish with aromatic herbs.

Bon Appétit!