I’m excited to share our first French-themed recipe with you guys today 🙂
When I think of France, one of the first things that come to my mind is baguette. It’s really funny, that we always seem to picture the typical French with a baguette under his arm. But at certain times of the day it’s actually true. In urban areas you can observe quite some people just coming from a bakery with baguette under their arm. The pointed end of the bread broken off and nibbled away. This impatience is sooo understandable. Why wait until you get home to have a piece of your fresh, gorgeously smelling bread? I so love this attitude. It’s so cute and I can totally picture myself in this behavior.
But once you get home and you’ve nibbled away the pointed end of your baguette, you don’t wanna continue like that with the whole bread. Sure baguette is a great accompaniment with many vegetable dishes, but it’s also great as an appetizer, with a nice spread smeared onto it and maybe a first glass of red wine on the side, on a warm summer evening…
But I’m getting off topic. Here is a recipe for a delicious vegan spread, that’s easy to prepare and pairs perfect with a nice baguette or another type of light, crusty bread.
Adapted from “Vive la Provence – Vegan genießen auf südfranzösiche Art” by Heike Kügler-Anger
2 mid-sized aubergines (=eggplants)
2 beef tomatoes (such as Coeur de boef or San Marzano), but if you cannot find any beef tomatoes normal ones will do the job as well
1-3 cloves of garlic (depending on how much raw garlic you like in your spread. I personally am fine with just one clove)
20 black olives
1 Tablespoon fresh oregano, finely chopped or about a teaspoon of dried oregano
(I also added some finely chopped fresh basil)
2-4 tablespoons high quality olive oil (I just added two tablespoons. Again, the amount depends on your liking)
1/8-1/4 teaspoon hot pepper powder
Sea salt and freshly ground black pepper to taste
(1) Wash and dry the aubergines. Use a fork or another pointed object to pierce their skin all over. Put them on a baking sheet and bake them at 200°C in the oven, until they are soft. This might take some time, depending on the size of your aubergines. It took me about 30 minutes, even though mine weren’t that big. When the eggplants are done put them in a moist kitchen towel and let them cool until they have a reached a temperature that you can handle without burning yourself.
(2) While the aubergines are in the oven you can prep the other ingredients. Finely dice the tomatoes (you can peel of their skin if you’re into that, but I was too lazy and I didn’t feel like it made the spread less delicious), peel and finely chop the garlic, pit the olives and finely chop them aswell.
(3) Once the aubergines are done and have cooled remove their skins and finely chop their meat. Mix the aubergine-meat with tomatoes, garlic and olives. Add herbs, olive oil, pepper powder and salt and pepper to taste.
(4) The caviar d’aubergines tastes best when you let it rest for at least 30 minutes (or overnight) in the fridge, to let its flavor develop.
Tastes great on fresh (or roasted) baguette or garlic bread.