DIPS: EGGPLANT CAVIAR (250 g)

Slow-cooked eggplant worked into a smooth, smoky purée with a clean, savory finish. The texture is generous, silky with just enough body so it holds beautifully on toast without feeling heavy. It’s the kind of dip that tastes even better once it has warmed slightly and the aromatics open up. In the Eastern Mediterranean, eggplant “caviar” is a staple on mezze tables, served with bread and crisp vegetables. Portions : - 6–8 as apéritif - 2–3 as a light starter with bread and a salad Serve it best : - Serve chilled or bring to cool room temperature for 10–15 minutes for fuller aroma. - Stir well before serving; smooth the top with the back of a spoon. - Finish with a few drops of good olive oil and a pinch of black pepper (optional). - Serve with toasted baguette, crackers, or raw vegetables (optional). Pairings : - Brut Champagne: acidity and bubbles keep the palate clean. - Dry white wine (Sauvignon Blanc): freshness lifts the smoky notes. - Light, chilled red (Pinot Noir): gentle tannins suit roasted eggplant. - Sparkling water with lemon. Allergens : - May contain traces of sesame, nuts, milk, and gluten.

€ 5.42