In the warm kitchens of southern France, where Mediterranean vegetables reign supreme, there's a simple yet elegant dish that captures the soul of Provençal cooking: Caviar d’aubergine.

Despite its luxurious name, this “eggplant caviar” has no relation to fish roe. Instead, it’s a silky, smoky spread made from roasted eggplants, olive oil, and seasonings. Perfect as an appetizer or a light starter, it’s the French cousin of Middle Eastern baba ghanoush, but with its own distinctly French flair.

🌿 What is Caviar d’Aubergine?

Caviar d’aubergine is a creamy purée of roasted eggplants, often mixed with garlic, lemon juice, olive oil, and sometimes herbs or tomatoes. It’s traditionally served cold or at room temperature, spread over toasted bread or served with crudités.

Its velvety texture and rich flavor come from slow roasting, which brings out the smoky sweetness of the aubergine.

🧾 Ingredients (Classic Recipe)

For a small bowl (4–6 servings):

2 medium eggplants (aubergines)

2 cloves garlic, minced

2–3 tbsp extra virgin olive oil

Juice of half a lemon

Salt and black pepper, to taste

Optional: chopped parsley, thyme, or a pinch of smoked paprika

👨‍🍳 How to Make Caviar d’Aubergine

🔥 1. Roast the Eggplants

You want the flesh to be smoky and soft:

Preheat the oven to 200°C (390°F).

Prick the eggplants with a fork and place them whole on a baking tray.

Roast for 35–45 minutes, turning occasionally, until the skin is wrinkled and the inside is tender.

Alternatively, roast them directly over a gas flame or grill for extra smokiness.

🥄 2. Scoop and Mash

Let the roasted eggplants cool slightly.

Cut them open and scoop out the flesh into a bowl.

Discard the skin.

🌀 3. Blend or Mix

Mash the flesh with a fork or blend for a smoother texture.

Add garlic, lemon juice, olive oil, salt, and pepper.

Mix until creamy and emulsified.

🧊 4. Chill and Serve

Refrigerate for at least 1 hour before serving to let the flavors meld.

Serve cold or at room temperature.

🥖 How to Serve Caviar d’Aubergine

Caviar d’aubergine is wonderfully adaptable:

As an Appetizer

Spread on toasted baguette, blinis, or crackers

Serve with crudités like cucumber, carrot, and celery sticks

As a Side or Condiment

Pair with grilled meats or fish

Use as a base layer in sandwiches or wraps

Add to salads or grain bowls

On a Charcuterie Board

Combine with tapenade, rillettes, and cheese

Serve alongside olives and a glass of chilled rosé

💡 Variations

VersionAdditions
HerbedFresh thyme, basil, or oregano
SpicedCumin, coriander, or smoked paprika
With TomatoRoasted or sun-dried tomatoes blended in
CreamyA spoon of crème fraîche or Greek yogurt

🧄 Chef’s Tips

Roasting depth: The more charred the skin, the smokier the flavor.

Garlic balance: Add garlic raw for punch, or roast it for a mellow sweetness.

Texture control: For a chunkier spread, mash by hand. For a dip-like finish, use a food processor.

🫒 A Taste of Provence in Every Spoonful

Caviar d’aubergine brings together humble ingredients and turns them into something refined and rich. It’s rustic, elegant, and deeply satisfying—a dish that proves French cuisine isn't always about butter and cream, but also about honoring fresh vegetables with simplicity and respect.

Serve it with wine, sunlight, and good conversation—and you'll taste the very essence of southern France.