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Eggplant caviar

with homemade breadsticks

Eggplant caviar Cook Expert

Preparation : 10 min Resting : 1 hr
Cooking : 1 hr Equipment :
Difficulty :
Rating :
 6 rates
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Programmes : accessories :

Serves 6 :
3 cloves garlic
1 onion
1 ½ tbsp olive oil
2 eggplants (600g)
2 tbsp lemon juice
salt, pepper
280 g strong white bread flour
1 tbsp olive oil
1 sachet dried yeast (7 g)
4 g salt
150 ml cold water
dried oregano or sweet chilli powder
sesame seeds
1Peel and halve the garlic cloves; remove the germ. Peel and cut the onion into large pieces. Place in the metal bowl with the olive oil and run the EXPERT programme for 5 minutes/speed 3/110°C.
2Wash the eggplants but do not peel; cut into 2cm pieces. Add to the bowl and run the EXPERT programme for 45 minutes/speed 2A/100°C. Push the mixture down if necessary.
3At the end of the programme, add the lemon juice and season with salt and pepper, then restart the EXPERT programme (without heating) for 2 minutes/speed 13. Repeat as necessary to obtain the desired consistency.
4Chill the eggplant caviar and serve with the homemade breadsticks.
1Add the flour, olive oil, yeast and salt to the metal bowl. Start the BREAD/BRIOCHE programme. Slowly add the water until a dough ball is formed.
2Place the dough ball in a bowl and set aside to rest at room temperature for 1 hour. Then place the dough ball on a floured work surface, sprinkle with the oregano or chilli and knead by hand for 1 minute.
3Preheat the oven to 180°C (170°C fan, gas mark 4). Roll out* the dough and cut it into 12 strips. Twist the strips to form spirals and sprinkle with sesame seeds. Press gently on the seeds to ensure they stick. Place the breadsticks on a baking tray and bake for about 12 minutes until golden brown.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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My eggplant dip was a bit bitter, could have just been the eggplants (they looked lovely and fresh). Also the color of mine was very dark in comparison to picture. Maybe it would be better with the skin removed.