Caviale di melanzane di Gruissan

Caviar d'aubergines de Gruissan is a traditional appetizer originating from the coastal village of Gruissan. It's usually made with a combination of eggplants, dried and crumbled hot peppers, lemon juice, olive oil, thyme, and salt. The eggplants are pierced with a knife and baked until tender. The skin is peeled off and the flesh is finely chopped or puréed. The oil and lemon are mixed in gradually, followed by the hot peppers and thyme. Once seasoned with salt to taste, this tasty dip is served as an appetizer.