Ma nouvelle recette de caviar d'aubergines

Here's my new version of eggplant caviar, made without a food processor, just with a fork for a more indulgent texture! Ingredients for 4 people 3 eggplants 1 small pressed garlic clove 1/2 lemon The crumb of 3 baguette slices 6 tbsp olive oil 1 tbsp tahini 3 tbsp chopped parsley 1 tsp salt Chili pepper Preparation: 1/ Bake the whole eggplants for 40 minutes in a 220°C oven. 2/ When the eggplants are nicely charred, peel them over a colander to drain the water that runs off, which isn't necessarily tasty. 2/ In a dish, place the breadcrumbs and sprinkle with lemon juice to soak them in. 3/ Then pour in the still-warm eggplant flesh and add all the other ingredients, incorporating them with a fork to maintain a chunky texture. Feel free to taste and adjust the seasoning to your liking. 4/ Keep refrigerated and serve chilled as an aperitif.