Eggplant Caviar

Description: eggplant 65%, local black olives 22%, olive oil 9%, garlic, salt, herbs from Provence, pepper.

Carefully prepared recipe in the Vaucluse without coloring or preservatives.

Packaging: 90g verrine

For the record, this is the only vegetable preparation that can use the designation “caviar” in its name. The eggplant caviar “un Moment en Provence”, according to those who have had the pleasure of tasting it, deserves its name very much! The sweetness of the eggplant taste is enhanced by the more pronounced taste of the black olive Accompany this recipe with a Costières de Nîmes White or a Pierrevert from the Rhône Valley Rosé.

Gourmet Idea: Beat 4 eggs with a 90g verrine of Aubergine Caviar Un moment en Provence, salt, pepper and divide between your soufflé moulds. Cook for 15 minutes at 180° You will obtain magnificent featherweight soufflés and will amaze your guests!