It yields delicious savory and smoky flavors and an utterly satisfying texture that goes hand-in-hand with toasted bread and a crisp glass of wine in Summer.

What is Eggplant Caviar?

Hailing from the French Mediterranean, Eggplant Caviar is an immensely popular dip or spread in France. It consists of roasted eggplant mixed with fresh herbs and simple spices until creamy. It yields delicious roasted flavors, paired with the smoothness of eggplant.

Like many Mediterranean staples, it bears strong influences from the Middle East and reminds one of Baba Ghanoush. But if you ask me, it is easier to make and it feels less rich, since it does not include tahini.

Caviar d’Aubergine is easily found in French grocery stores or in market stands, sold by the weight and stored in plastic containers. It is also a quick and easy recipe to recreate in your own kitchen, with staple ingredients.

It is naturally best made when eggplants are in-season, which is between June and September in most countries in the northern atmosphere.

Some recipes call for using bell peppers as well, but my recipe relies solely on roasted eggplants, along with roasted garlic, shallots and simple seasonings. It simply allows the beautiful flavours of roasted eggplant to shine through.

Ingredients you’ll need for this Eggplant Caviar Dip recipe

• Eggplant. A large eggplant that’s about 1 pound is perfect here. 
• Extra-virgin olive oil. Olive oil is brushed atop the eggplant before roasting and used as a thickener when mixing the dip. Ideally, use a premium-quality olive oil.
• Garlic. This recipe calls for roasting four garlic cloves in the oven, before they’re mixed with the other ingredients. I think four yields a nice garlicy flavor, without being too overpowering. However, you can add or remove one or two cloves to suit your taste.
• Shallots. Two shallots get also roasted in the oven, along with the eggplant and garlic. If you can’t get your hands on shallots, you can opt for one medium-size red onion.
• Fresh herbs. A mix of fresh herbs yields a very nice freshness to this dip. Depending on what’s available and in season, you can opt for parsley (curly or flat), mint, basil – or a combination.
• Lemon juice. A generous squeeze of lemon juice adds a nice brightness to the dip and helps preserve it longer.
• Seasoning. Salt, black pepper and a pinch of smoked paprika are the only seasonings you’ll need here.
• Pine nuts. Although this is optional, I like to sprinkle a heavy hand of pinenuts on top of this caviar dip just before serving. You can also sprinkle sesame seeds and crushed walnuts.

Frequently Asked Questions

How do you eat Eggplant Caviar?

• As an appetizer. Eggplant Caviar is traditionally eaten during the “apéritif”: the traditional pre-dinner snacks and drinks in France. It is delicious spread on crackers, toasted bread or pita. You can also use it to dip sliced bell peppers, cucumber, tomatoes or bread sticks. If you would like to learn more about the rituals of the French “apéritif”, I am detailing it more in this article.
• For a picnic. I love to pack a small Tupperware of eggplant caviar when going on a picnic to go with a few slices of cake salé.
• To serve with a salad. I like to add a heavy dollop of Eggplant Caviar on the side of my plate whenever I am enjoying a summer Carottes Rapées Salad or Celery Root Remoulade. This adds a nice wholesome creaminess to the meal.

How long does this dip keep?

This dip lasts up to 3 days in your fridge, stored in an airtight container. After this point, it tends to lose its color and become soggy.

Audrey’s tips:

• I recommend you use a blender or a mixer to make this recipe. But only pulse, do not mix continuously. You want the dip to keep a somewhat chunky texture and not be extra smooth. If you aim for a very chunky dip, you can simply mash the ingredients with a fork.
• For roasting the eggplant, shallots and garlic cloves, I am giving you instructions for how to do it in the oven. But even better if you can grill them on open flams if weather allows: the roasted flavors will be even better! The goal is to get the eggplant skin charred and blistery. Don’t worry, the flesh of the eggplant is then scooped out, and we do not eat the burnt skin.
• Don’t skip on letting the eggplant cool before you scoop out the flesh. This allows for the eggplant to get rid of some moisture, so the dip isn’t too watery.
• I love to add a little pinch of smoked paprika to boost the smoky flavors. You can opt for sweet paprika if you prefer.

I hope you’ll love this Eggplant Caviar Dip (Caviar d’Aubergine) recipe as much as I do. If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Gruyère Cheese Twists (Torsades au fromage)

Eggplant Caviar Dip (Caviar d’Aubergine)

Print Recipe

Serves: 1 cup Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 8 voted )

Ingredients

1 large eggplant (about 1 lb/455g)
1 tbsp (15ml) extra virgin olive oil
4 cloves garlic, unpeeled
2 shallots, halved
2 tbsp chopped parsley (or mint, or basil)
1 tbsp (15ml) extra-virgin olive oil
2 tbsp (30ml) freshly squeezed lemon juice (about ½ lemon)
1 tsp salt 
½ tsp freshly ground black pepper
¼ tsp smoked paprika
1 tbsp pine nuts (optional) 

Instructions

Preheat oven to 425°F (220°C) with a rack in the middle. Line a baking sheet with aluminium foil.

Step 1 - Slice the eggplant in half lengthwise and transfer to the prepared baking sheet, cut side up. Using a sharp point knife, prick the flesh all over and brush each eggplant with 1 teaspoon of the olive oil (the oil will absorb quickly). Top the eggplant with the garlic and shallots. Roast for 40 minutes, or until the flesh is very tender. 

Step 2 - Remove from the oven and loosely wrap aluminium foil over the eggplant (to steam) and let rest for 15 minutes. Open the foil, and let cool for at least 30 minutes.

Step 3 - Scoop out the flesh from the eggplants with a spoon and transfer into a blender. Add the shallots and squeeze the garlic flesh out of the skins into the blender as well. Add the fresh herbs, olive oil, lemon juice, salt, pepper and paprika.

Pulse until creamy, scraping down the sides a couple of times along the way if needed. Taste and adjust seasoning if needed.

For serving, place in a shallow serving bowl, sprinkle with fresh herbs and pine nuts (optional). Serve with crackers, bread and/or veggies.

This recipe was first published in 2019, inspired from Marie Asselin’s cookbook “French Appetizers”. The recipe has been updated in May 2024 with new photos, instructions and a few flavor twists. 

The post Eggplant Caviar Dip (Caviar d’Aubergine) appeared first on Pardon Your French.

What are rillettes, exactly?

Similar to a pâté, French rillettes consist of meat pieces (usually pork or duck) slowly cooked in their own fat to turn utterly melty. The meat is then shredded and packed in small bocals. Once cooled off, rillettes have the consistency of a chunky spread and are enjoyed on top of bread.

Rillettes are a very popular appetizer in France. They’re not really considered a delicacy like foie gras and are usually affordable (often more affordable than pâtés too). They can be found next to pâtés at every grocery store, market and of course at butchers – who often offer their housemade version made from meat scraps. They’re also a French homecooks’s favorite, as they are far easier to make than a smooth pâté.

Although less traditional, rillettes with fish are very popular too, especially over the holidays, as they’re slightly more elegant tasting than the meaty ones. Fish rillettes aren’t truly rillettes, as the fish isn’t necessarily cooked in its own fat. The idea is just to shred fish and mix it with a creamy dairy component (usually crème fraiche) to get a consistency similar to rillettes.

I especially love making salmon rillettes as they’re an easy, no-frill recipe yet they feel elegant enough that you can serve them over the holidays, or any other dinner party you’re hosting.

You can also check out my Sardine Rillettes recipe, a staple recipe from my home region Brittany. These are just as deliciously chunky and creamy, but slightly more affordable to make than Salmon rillettes. 

Can you prepare these Salmon rillettes ahead?

Yes, you can! These salmon rillettes can be made up to three days prior and refrigerated in an airtight container before serving.

They can also be frozen for up to 2 months. For thawing, simply place them in your fridge overnight the day before serving.

Cooking notes and substitutions:

• Although it wasn’t easy to find up until a few years ago, crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• Along with crème fraiche, “fromage blanc” (french-style soft fresh cheese) is traditionally used in this recipe. Outside of France, where fromage blanc is hard to find, you can use greek yogurt, skyr or quark instead.
• These salmon rillettes are best served at room temperature. So make sure you take them out of the fridge at least one hour before serving.

I hope you enjoy this Classic French Salmon Rillettes recipe as much as I do! If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• Smoked Salmon Cream Cheese Tarte Soleil
• French-style Deviled Eggs (Oeufs Mimosa)
• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade)
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Classic French Salmon Rillettes

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

4 cups (950ml) low sodium vegetable stock
1 bay leaf
3 cloves
0.9lbs (400g) boneless, skinless salmon fillets (about 2 fillets)
1/3 cup (100g) crème fraiche (35-40%MF)
1/2 cup (125g) Greek yogurt (or skyr or quark)
½ lemon, juiced
¼ tsp lemon zest
4 tbsp chopped dill (+ a few extra leaves for garnish)
¼ tsp salt
¼ tsp freshly ground black pepper
1 tsp pink peppercorn (+ a few extra for garnish)
0.45lbs (200g) smoked salmon, finely diced

Instructions

Step 1 – In a pot or medium saucepan, bring stock, bay leaf and cloves to a boil. Reduce heat to medium-low, add the salmon fillets and gently poach for 10 minutes. Using a spatula or slotted spoon, transfer the salmon to a paper-towel lined plate to drain. Let cool completely to room temperature.

Note: You can use the remaining poaching stock to cook pasta, rice or use it as a base to make fish soup.

Step 2 - Place the poached salmon into a mixing bowl and shred it with a fork. Add the crème fraiche, Greek yogurt, lemon juice, lemon zest, dill, salt, black pepper, pink pepper and diced smoked salmon. Mix until combined. Taste and adjust seasoning if needed.

Transfer into a serving bowl, cover with a plastic film and refrigerate for at least 4 hours.

Step 3 – Let cool to room temperature before serving. For serving, garnish with extra dill and pink peppercorns. Serve with crackers, bread sticks or fresh crusty bread.

The post Classic French Salmon Rillettes appeared first on Pardon Your French.

About the French apéro

Short for apéritif, the French apéro is a ritual of before-dinner snacks and drinks – which is very dear to the French. Think American happy hour, but more food focused. It is enjoyed throughout the entire year (regardless of season), but a little more religiously during the warmer months of the year, when you’re settled in on a sun-drenched patio or backyard. 

Often very laid back, a French apéro commonly features a mix of chips, peanuts, olives and slices of saucisson (dried pork sausage) – nothing extravagant. For special occasions, you can come up with more creative bites, dips and toasts – such as this poivronade dip.

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Less famous than the olive Tapenade, this Roasted Red Pepper Dip is another specialty dip from Southern France, with big Mediterranean flavors. A lot of different takes exist for this recipe, but the base always remains the same – pureed roasted red peppers, which are mixed with different cheeses, spices and/or fresh herbs. Today’s take features salty parmesan and feta cheese, pine nuts, smoked paprika and fresh basil leaves. This makes for a creamy dip with deliciously smoky, salty yet slightly sweet flavors. 

How to Store this Roasted Red Pepper Dip? 

Keep the Poivronade in an airtight container or jar, in the fridge for up to 1 week. The dip tends to thicken in the fridge, so take it out to settle to room temperature about 30 minutes before enjoying. 

Notes: 

• For this recipe, you will need a blender or mixer. 
• For roasting the bell peppers, you can do it easily in the oven; I am giving you instructions in the recipe below. But feel free to do it on the grill if weather allows. The goal is to roast the peppers until they get charred, blistering skins – do not fret, the blackened skins are peeled off later.  
• Pine nuts are delicious to use in this recipe. However, for a more affordable option you can use chopped almonds (2 tablespoons + extra for garnish). 

I hope you enjoy this Roasted Red Pepper Dip from Provence (Poivronade) recipe as much as I do! If you have any questions, please leave a comment. And if you enjoy recipes from Provence, make sure to sure check my round up of Classic Provencal Recipes To Try. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Roasted Red Pepper Dip (Poivronade)

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

2 large red bell peppers, washed
2 tbsp pine nuts (+ 1 tbsp for garnish)
1/2 cup (55g) parmesan, grated or roughly chopped
1/2 cup (75g) Feta cheese, crumbled (+ a little extra for ganish)
¼ tsp smoked paprika (+ a pinch more for garnish)
2 garlic cloves, peeled
6-8 Fresh basil leaves (+ a few more for garnish)
2 tbsp (30ml) lemon juice
2 tbsp extra-virgin olive oil (30ml) (+ more for garnish)
Salt and pepper, to taste

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a roasting pan or dish with foil, place the whole bell peppers on top and bake for 40 minutes until blackened, flipping them hallway (carefully, with tongs).

Let the bell peppers cool. When cool enough to handle, peel off the skins. Cut the peppers open, remove the core and seeds and chop them roughly.

Cut the garlic cloves in half and use a paring knife to pry the germ out.

In a mixer, add the parmesan and pine nuts, and pulse until ground. Add the feta, paprika, garlic cloves, lemon juice, basil leaves, salt and black pepper to taste. Pulse until reduced to a crumbly paste. Add the chopped red pepper, olive oil and mix until smooth. Taste and adjust seasoning to your taste with salt and pepper. If the consistency is too thick for your liking, add one or two splashes of olive oil.

Transfer the dip to a serving bowl. Drizzle with 1 tablespoon of olive oil, and top with a sprinkle of pine nuts, a sprinkle of crumbled feta, a pinch of paprika and a few basil leaves. Enjoy with toasted bread slices or raw vegetables for dipping.

The post Roasted Red Pepper Dip from Provence (Poivronade) appeared first on Pardon Your French.

This tapenade is packed with salty flavors and a concentrated of the Mediterranean. It’s such a beloved spread (not only in Provence but all throughout France) that you can find it in most markets across the country. In fact, I am pretty sure I have never visited a market in France that did not have an olive stall with giant vasts of tapenade (be it in Brittany, Paris, Alsace or elsewhere). People like to buy little containers of this spread, but I feel this is too simple of a recipe to not make at home.

Its name comes from the Provencal word for capers, “tapenas”. Capers are certainly part of the recipe, but it is the olives that are the star of the show here. Nowadays, you’ll find many variations of this recipe: with green olives, hot peppers, dried fruits, tuna, nuts, different herbs, etc… But this black olive tapenade is the simplest, most original take (and the best, in my humble opinion).

Some classic recipes call for anchovies too, but I feel they are not essential here – neither for the texture nor the taste. The black olives and capers alone provide a very, very generous amount of saltiness (that needs to be cut with the juice of a whole lemon).

As an appetizer, it’s best enjoyed with simple crostini (it’s so flavourfull that you don’t need anything else here). But then again, it also makes a wonderful condiment to bring amazing flavours to any entrée (ie. rub it under the skin of a chicken before roasting it or use it as a pasta sauce).

The olives

The olives you’ll want to use for a classic tapenade are the small, almost purplish Nicoise olives, which can be found in most grocery stores (usually at the deli counter). As a substitute, kalamata olives work great too.

The equipment

As per tradition, a tapenade should be made by hand in a mortar and pestle. I grant the fact this is probably the best way to control the pounding and mashing of the ingredients, to obtain the exact consistency you want. But in our busy lives, I’d say that using a food processor or blender is perfectly acceptable (just be careful not to over-blend the tapenade).

This black olive tapenade is even better the next day, as the flavours have more time to meld and further develop…It’s an ideal dip for preparing ahead, as you can simply pop it out of the fridge before serving (but do allow at least 30 minutes for it to warm up to room temperature before eating).

Black Olive Tapenade and Crostini

Print Recipe

Serves: 4 people Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

Ingredients

For the Crostini:
½ baguette (200g)
2 tbsp Extra vrigin olive oil
2 tsp mixed dried herbs (ie. Herbes de provence)

For the Tapenade:
350g black olives, pitted
1 tbsp brined capers, drained
The juice of 1 lemon
1 tsp ground black pepper
1 garlic clove, peeled and chopped
A handful of flat parsley leaves (7-8 sprigs)

Instructions

Preheat your oven to 400°F.

Prepare the crostini. With a serrated bread knife, slice the baguette into ½ inch-thick slices. Lay the slices on a baking sheet lined with parchment paper (do not overlap them). Drizzle with the EVOO and sprinkle evenly with the herbs. Bake for 4 minutes, flip all the slices upside down and bake for 3 more minutes until golden.

Transfer the crostini to a cooling rack and allow to cool for a few minutes.

In the meantine, prepare the tapenade.

Stem and pit the black olives, and wash them thoroughly under cold water.

Place all the tapenade ingredients in a food processor or blender (I used a vitamix). On medium speed, do one-second pulses until all the ingredients are chopped and blended to a coarse paste (do not use the continuous blending button or the tapenade will be too smooth in texture).

Enjoy with the freshly baked crostini.

You can keep the tapenade in a tupperware in the fridge for up to 6-7 days.

If you try this black olive tapenade, let me know! Leave a comment or share a photo on Instagram. Bon Appetit!

The post Black Olive Tapenade and Crostini appeared first on Pardon Your French.

And while still today an utter classic, it is one of those concoctions that’s still hard to put a label on … Is it a sauce? A mayonnaise? A dip? A condiment? A relish? I like to think it can be any of them! (I mean, is it important to put a tight label on everything?)

It’s creamy like a mayonnaise, tart like a relish, delicately salty like a sauce and refreshing like a seasonal condiment.

Sauce Gribiche is so versatile, which you can see from all the different ways it can be enjoyed. Classically in French Cuisine, Sauce Gribiche is to be served over a slice of calf’s head (a common French delicatessen find), boiled chicken (hot or cold), a meaty fish (hot or cold, usually mackerel or cod), tripe and meat terrines.

Although, in modern days you’ll probably see it more often served with “crudites” (shredded carrots, shredded celeriac, sliced tomatoes) and as a dressing in a lettuce salad.

My favourite way is to serve it with cooled asparagus (cooked, but they need to have a crunch still).  

It is also delicious in a potato salad or as filling to make deviled eggs. See, so versatile!

Cooking notes:

• The first step for this sauce is the blending of a hard boiled egg yolk with mustard, to the consistency of a paste. This can be done in a mortar and pestle (like I did here) or in a simple bowl using the back of a spoon.
• A classic Sauce Gribiche is made with a bunch of mix chopped herbs, including flat-leaf parsley, chervil and/or tarragon. My own twist is that I like to add dill (instead of tarragon), which I find pairs perfectly with cornichons, eggs and capers.
• The classic French recipe calls for “cornichon” (small French-style sour gerkhins). Here in North America, you can find Maille Cornichons, that taste just like the ones in France. As a substitute, you can use dill pickles.
• If you do not have canola oil or grapeseed oil, you can substitute with extra-virgin olive oil. The taste will be slightly fruitier, but the difference will be really subtle in the end.

If you try this Sauce Gribiche let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

Sauce Gribiche on Crisp Asparagus

Print Recipe

Serves: 4 people Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 4 voted )

Ingredients

1 large egg, hard-boiled.
1 teaspoon Dijon mustard
1/3 cup canola oil (or grapeseed).
1 teaspoon red wine vinegar
1 cornichon
8 to 10 small capers; drained, rinsed, and squeezed dry
about 1/4 cup (gently-packed) mixed chopped herbs; flat-leaf parsley, chervil, and/or tarragon
salt and freshly-ground black pepper
1 bunch of fresh asparagus

Instructions

For the sauce:

Peel the egg and separate the egg white from the yolk. Chop the egg whites in tiny cubes. Put the egg yolk, mustard and a pinch of salt in a mortar and pestle (or a bowl) and mash together until it becomes a smooth paste.

Transfer to a larger bowl, add the vinegar and then the oil, drop by drop, continuously whisking with a fork as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.

Finish off the sauce by adding the chopped egg whites, cornichons, capers and chopped herbs. Taste and adjust the seasoning if needed.

For the asparagus:

Remove the woody ends, by gently bending the end of each asparagus spear until it snaps naturally.

Add the asparagus to a pan of boiling water. Cook for 2 minutes until bright green, and transfer immediately to an ice-bath. Let sit in the ice-bath for 4-5 minutes, drain and pat the asparagus gently with a paper towel to dry off.

For serving:

Arrange the asparagus on a plate and drop the sauce on top by dollops.

The post Sauce Gribiche on Crisp Asparagus appeared first on Pardon Your French.