Caviar d'aubergines à la Coriandre Cultivée

Eggplant Caviar with Cultivated Coriander

Traditional in Middle Eastern cuisine, eggplant caviar is ideal to serve as an aperitif, to spread on toast, for example, to dip breadsticks or even mini pitas!


  • 4 eggplants
  • 3 cloves of garlic
  • 1 tomato
  • 10cl olive oil
  • 1 bunch of Cultivated Coriander
  • 1 teaspoon of cumin


  • Wash the aubergines, dry them and cut them into cubes
  • Peel the tomato, cut the flesh into cubes
  • Peel and chop the garlic
  • Pour the oil into a saucepan, add the diced eggplant, tomato and garlic
  • Cook over low heat for thirty minutes
  • Add the chopped Cultivated Coriander, the cumin and mix
  • Put the preparation in a bowl, crush with a fork by pouring the olive oil as for a mayonnaise
  • Let cool
  • Serve cold with bread

Enjoy your food !

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