The French refer to this dish as Eggplant Caviar but I can certainly attest there is no beluga or egg roe in this recipe. In Turkey and Morocco they prefer to call it an Eggplant Salad. In Italy, it is used as an alternative to tomato paste in pasta, on as a puree served with chicken, meat or fish. In the Middle East it is better known as Mouttabal.
Smoked Eggplant Puree is an easier to make, lighter and less rich version of the more common Baba Ganoush and is made by roasting eggplants and mashing them with a little lemon juice and a few spices of choice namely garlic and pepper and garnishing with a good quality olive oil.
I prefer to have this wonderfully spicy and tangy puree as a dip with toasted pita bread and chilled white wine, namely a Jen Pfeiffer "The Rebel" 2013 Sauvignon Blanc. It's a young but easy drinking wine that matches well with antipasto vegetables such as artichokes and eggplants and with chargrilled flavours and textures.
Smoked Eggplant Puree - there is no beluga or egg roe in this recipe even though the French refer to this dish as Eggplant Cavier.
Enjoy this at your next BBQ, Picnic or Open Air Cinema event.