Caviar d’Aubergine au Couteau

From the Club Argaux Summer Test Kitchen: Caviar d’Aubergine au Couteau, Inspired by La Cuisine Provençal Pair with the 2020 La Mesma Gavi di Gavi "Yellow Label" from the Club Argaux Summer Seasonal Selections. Inspired by our time in Provence and the concept of Dînatoire During our unforgettable trip to Provence earlier this spring, we had the pleasure of spending our last night at La Cuisine Provençale, gathered around a table in Jane's charming kitchen. This special evening, highlighted by Jane’s Caviar d'Aubergine, inspired our Summer Recipe Drop. The warmth, community, and flavors we experienced encapsulated the essence of "Dinatoire" – a relaxed, elegant dining style perfect for summer evenings. This concept has profoundly influenced our summer recipes, making this truly the summer of Dinatoire! Here’s to recreating these memorable moments in the kitchen this summer, and in the glass. Ingredients: Serves 4

• 2 firm, shiny eggplants 6-8 cloves of garlic 2 tablespoons EVOO 1 teaspoon fresh lemon juice 1 tablespoon fresh basil à la chiffonnade Sea salt Crusty french bread or baguette Cracked black pepper Avocado oil

Step 1 Heat oven to 375. Poke a few holes in the whole eggplants and place in the oven for 35 minutes or until soft all the way through. Step 2 Cut the garlic cloves in half, leaving the skins on and place in a small baking dish with a drizzle of high heat oil, like avocado oil. Bake for 35 minutes until soft and lightly browned. Step 3 Let the eggplants cool for 4-5 minutes. The garlic should be soft and light brown, so they may need another 5 minutes! Step 4 Cut the eggplants down one side to open them up, keeping the skins intact as they make a nice presentation! Either remove all the inside flesh with a spoon or scrape it away from the skins. Chop into a chunky mince adding the olive oil, salt, pepper, the roasted garlic, lemon and fresh basil. Serve warm or cold alongside crusty french bread or baguette. Enjoy!