Eggplant caviar
Instructions
Wash, dry and check the aubergines, boil unpeeled in salted water to a boil.
After baking, let them drain because lose more water as possible and then peel them.
Pass the flesh still tepid at the knitting mill masher and drop the past into a bowl.
Seasoned with lemon juice filtered to the strainer, oil, salt and ground pepper.
Mix well and let cool.
When serving presented the mixture of aubergines garnished with sliced tomatoes and toasted buttered bread.
Put in an airtight container, the "caviar" of Eggplant can be kept in the refrigerator for several days.
Accompanying wines: these wines will be paired with those chosen for the dish.
