Eeggplant Caviar

The long fermentation of these raw, organic, Swiss-grown eggplants allowed them to acidify naturally. That was the idea: to do away with cooking and lemon, and let the work take place in the mystery of the fermentation jar. The result is fruity and melt-in-the-mouth, and our special blend of spices gives this dish its unique character.

To savor this eggplant caviar and release all its richness, you need to add a generous touch of olive oil. In this way, the natural acidity of the fermentation process will balance out and achieve the magic of a preparation made with raw eggplant. A hint of tahini (sesame purée) could give it extra depth, and it will be excellent on toast, with hummus or as an accompaniment to sardines.