Fermented vegetables

Aubergine Caviar

The long fermentation of these raw, organic aubergines, grown in Switzerland, allowed them to acidify naturally. That was the idea: to avoid cooking and lemon, letting the process unfold in the mystery of the fermentation jar. The result is fruity and meltingly tender, and our specially blended spice mix gives this dish its unique character. To savour this aubergine caviar and unlock its full richness, simply add a generous drizzle of olive oil. This will balance the natural acidity of the fermentation and create the magic of a preparation made with raw aubergine. A touch of tahini (sesame paste) could add extra depth, and it will be excellent on toast, with hummus, or alongside sardines.