Eggplant caviar, cooked and raw fruit and vegetables | Oliver Glowig

Ingredients for 4 people

For the eggplant caviar

• 2 kg round eggplants
• 1 head of garlic
• 4 sprigs of thyme
• 1 red onion
• ½ bunch of parsley
• 8 candied tomato petals
• 5 g capers
• 20 ml Barolo vinegar
• Salt, pepper, and extra virgin olive oil to taste

For the composition of cooked and raw fruit and vegetables

• Raw vegetables, thinly sliced (carrots, fennel, celery, asparagus, radishes, and other seasonal vegetables)
• Cooked vegetables (carrots, zucchini, asparagus, fava beans, peas, and other seasonal vegetables)
• Flowers for decoration (capsicum, violets, and other edible seasonal flowers)
• Seasonal fruit
• Fried celeriac wafer
• Raspberry vinegar

Procedure

For the eggplant caviar

Cut the eggplants in half and insert a clove of garlic. Add thyme and a drizzle of oil and wrap them in aluminum foil. Bake in the oven at 180°C for about an hour.

Cut the tomato petals into brunoise, wash and chop the parsley very finely and squeeze it in a twisting cloth, set aside.

Cut the red onion into very fine brunoise and blanch once.

Remove the eggplant pulp from the skin and leave it to dry in a chinoise. Chop the eggplant skin and pulp very finely with a knife.

Blanch the eggplant skin and pulp and mix everything together well. Remove from the heat and finish with capers, tomatoes, parsley, onions, oil, and Barolo vinegar.

Dish composition

Plate by placing the eggplant caviar on the bottom and topping with a composition of fruit and vegetables of your choice, which should be previously dressed with raspberry vinegar, extra virgin olive oil, salt, and pepper.