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Eggplant Caviar
Serves : / Preparation Time : 10 / Cooking Time : 30
La Cornue® elements used:

Château : Four gas or electric
Cornufé : Four electric
Medium Eggplants
Garlic Cloves
Olive Oil

Cut eggplant in half lengthwise and place on a baking sheet.

Score with a knife, salt and drizzle with olive oil

Grill at 210°C for 20 to 35 minutes until the vegetables are cooked

Let cool and scoop out the pulp with a spoon into a bowl

Sprinkle with lemon juice and mix by mashing with a fork

Chop garlic and shallots and add to the mixture, season with salt and pepper

Add olive oil and mix until desired consistency is reached

Keep in a cool place

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