1 thin japanese eggplant thinly sliced
4 roasted tomatoes (see roasting
8 green basil leaves
3 thyme stems
Wash the eggplants and cut them
in half, following their length. Place them
on a dish, which can be roasted. Season the
eggplant with salt and pepper and a sprinkle
of fresh thyme leaves. Drizzle some olive oil
over the eggplant and roast at 400F for 60 minutes.
Once the eggplants are cooked, spoon out the
pulp and puree by hand or with a machine. Finely
dice some of the skin of the eggplant and incorporate
it into the cooked eggplant.
Saute the tin eggplant slices
till crispy and set on a paper towel to drain.
This will be used as a garnish.
For the tomato sauce add the roasted tomatoes
with a few tablespoons of chicken or vegetable
stock and roast in the oven or simmer on the
stove. Cook till a desired consistency is achieved.
Use a sieve if a smoother consistency is desired.
Place the eggplant caviar as a circle in the
middle of each of the four dishes. (Use a mold
to make perfectly round circles.) Spoon the
tomato sauce around it. Place the thin eggplant
slices on top the caviar mold with basil leafs