This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was perfect for me to make for myself last week in France before I left for Spain. I had two tiny eggplants and I wasn’t sure what I would make with them – too small for anything really, except a micro batch of this “Eggplant caviar/ Caviar d’aubergine” – basically a garlicky herby spread made with roasted eggplant (the recipe called for this to be smoked before roasting but I don’t have any capacity to smoke anything so it was simply oven-roasted). Not much to say here – except that once again, this reminded me of how easy dips and spreads are to make from scratch and I made a mental note to make this again soon 🙂
Get the recipe for David Lebovitz’s Eggplant caviar on p 66 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.