French Fridays with Dorie: Eggplant caviar

I had planned to make this week’s French Fridays with Dorie recipe (Eggplant caviar) last week in France for our final meal.  But the eggplants I bought ended up in a pasta sauce instead so I made this in a jetlgged fog on my first day back in Toronto.

After two weeks eating and drinking our way around Alsace and Burgundy, and 6 weeks in Europe, my tummy is definitely ready for some light dishes and this fit the bill perfectly. Contrary to its name, caviar d’aubergine as it is known en français, has nothing to do with caviar and everything to do with baba ghanoush.  I really loved this take on it, because, so often, this dip/ spread is a one-dimensional tub of gloop. Dorie’s recipe includes fresh herbs, onions and chopped tomatoes which not only lend some colour to the basic brown but also some much needed texture.

It’s sweet and sharp and fresh tasting – a perfect dip or spread.  We served ours with tiny lamb chops that were serendipitously waiting for us in the freezer along with a minted-pea purée and it was a lovely change from “3 veg”.

Would I make this again? Absolutely. Would I think twice about buying this now I know how easy it is to make it interesting and slightly prettier? Of course!

Want to join French Fridays with Dorie? Join here.

French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.

Check out my Summer 2011 Flickr set. You never know what or who you might see there, like, you know… Dorie….

Live in Toronto? Want to learn to make macarons. Avec moi? Check out my post and free class giveaway from Le Dolci here.

55 thoughts on “French Fridays with Dorie: Eggplant caviar”

  1. Welcome back to Canada! Sounds like a great meal to come home to. I totally agree…not shelling out my money anymore to buy the pre-made stuff!

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  2. Mardi, you’re back! Although with you constantly posting all these weeks, I never really felt like you were totally away. So glad you enjoyed this dip, it was a hit at home too despite me masking it as guacamole ;-). Or maybe because of it.

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  3. It’s hot and I didn’t feel like opening a full bottle of red, so I actually paired this with a French (Provence) rose.

    Nice match for the veggies, and not so fruit-forward so pleasant enough with the lamb…not a first choice by any means, but decent alternate on hoit muggy summer’s day for a wee glass avec dinner.

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  4. That really does sound very good. Nice and fresh!

    I’m broadening my tastes, but still hanging out in the backyard with the grill and smelling the smoke from the smoker!

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  5. Mardi, lovely as usual! Glad you were able to cook, even with the awful jet lag. I’m sure you’re glad to be home, but missing France at the same time. Welcome home.

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  6. I’m so jealous of your 6 weeks in Europe, it’s not even funny.

    Lamb chops sound like a perfect partner for this dip. Then again, I thin lamb chops are the perfect partner for just about anything. YUM.

    That is one mean looking knife. Intruders, beware!

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  7. Ooooh I wish I had served it with some lamb chops…excellent idea! We also add roasted peppers to this and call it “Pindjur” 🙂 … It really does go well with just a piece of bread or as a side to any meal.

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  8. Welcome back and kudos for knocking out such a great dish and post in a “jetlagged fog” 🙂 I will be revisiting this recipe again when I am not rushing through it (famous last words) but am not sure Nana is going to give it a 2nd chance. We both love to hear about your wonderful trip and will be checking out the flicker photos- thanks in advance for sharing !!

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  9. Mardi…welcome home and despite jetlagged you still make this wonderful dip. I made some sopes to eat with this eggplant dip. Thumbs up and shall be making this again 🙂

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  10. Mardi, this dip looks great! We don’t eat nearly enough eggplant in this house and this looks like a great use which is perfect for entertaining. Thanks!

    Reply

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