Aubergines Caviar

I always thought that both, aubergines and the Beluga caviar were overrated food stuff. Aubergines are traditionally eaten with their black skins and always tough. With no taste.

Caviar wherever it comes from is just fish eggs. Not particularly appetizing come to think of it.

A couple of days ago I was rummaging through my hundreds of old cookery books when I came across “ Cooking with Pomiane”.

Edouard de Pomiane was born in Paris, the son of Polish immigrants. He was lucky to have been born on “la Butte Montmartre” when fields and streams still existed. Now concrete blocks of flats have replaced the fields where cows used to graze and pavements have covered the still running streams. The area is polluted by third rate artists begging to the same rate of tourists.

Pomiane became one of the greatest cookery writers of the 20^th century.

Here is his recipe to use aubergines. We have a neighbour who has a market garden and from time to time I find a bag of assorted vegetables on my doorstep.

 
It will freeze well. I have altered the recipe a bit to suit our acquired Mediterranean tastes.

Cut the aubergines in half lengthways including the stalks. With a sharp knife cut the pulp up and down but not through the skin. Sprinkle immediately with salt. Leave for a couple of hours. Turn them skin up so the water and salt will drip. Leave another hour or so. Have a glass of wine. It always helps. Squeeze the halves to get as much water out as possible. Lay them skin down in an oven dish, dribble with olive oil and pepper. Cook in a hot oven until the pulp is soft. Let it cool.

With a table spoon rake all the pulp from each half. Discard the skins. Place all the pulp in a bowl, add one or two chopped onions, a handful of finely chopped parsley, a teaspoon of chopped tarragon ( dry tarragon will do) some finely chopped garlic ( optional) and some powdered cumin to taste. Salt should not be necessary but have a taste anyway.

Stir well adding more olive oil if it is too thick. I use a beater to make it smooth. It is called “caviar” because the seeds of the aubergines look like the sturgeon eggs.

I use it as a dip, in lasagne or in mash potatoes. It makes a very good thickener for home made tomato sauce.

Bon appetit!

Jocelyne