2 eggplants, about 400 g each, halved

8 roasted cloves garlic (see note)

1 sprig fresh thyme, chopped

1 teaspoon (5 ml) chopped parsley

1/2 teaspoon (2.5 ml) lemon juice

Salt and pepper

• 12 to 16 small vine tomatoes or
• 4-6 medium tomatoes

Preheat the oven to 190 ˚C (375 ˚F).

Line a baking sheet with parchment paper. Place the eggplants, cut side down, on the baking sheet. Bake in the middle of the oven for about 30 minutes. Let cool.

With a spoon, remove the flesh and place into a sieve. Drain for 2 to 3 minutes. In the bowl of a food processor, purée 500 ml (2 cups) of eggplant flesh with the garlic, herbs and lemon juice. Season with salt and pepper.

Cut the tomato caps, taking care to keep the stem. Cut a thin slice at the base of the tomatoes so they can sit upright on the plate. Remove the flesh with a melon baller. Stuff each tomato with eggplant caviar.

Serve as a snack or a starter.

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