for 8 people

Dough

300 g	white flour
1 ¼ tsp	salt
¼ cube	yeast (approx. 10 g)
2 dl	water
2 tbsp	olive oil
2 tsp	sugar

To shape

a little

white flour

Aubergines

600 g	aubergines
200 g	cherry tomatoes
2	garlic cloves
2 tbsp	olive oil
1 tsp	salt
a little	pepper

Aubergine caviar

40 g	capers
1	red onion
1 bunch	flat-leaf parsley
2 tbsp	olive oil
2 tbsp	red wine vinegar
	salt and pepper to taste

How it's done

Dough

Add the flour, salt, and sugar to a bowl, mix, crumble the yeast and add it, then pour in the water and oil. Using the dough hook on the food processor, knead for approx. 10 mins into a moist dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Place the dough on a lightly floured work surface, stretch it out a bit, fold one third of it lengthwise, press down on the seam and gently stretch the dough lengthwise (about 40 cm). Repeat this process two more times until a baguette is formed. Try not to compress the dough too much. Place the baguette on a baking tray lined with baking paper, dust with a little flour, cover and leave to rise for approx. 30 mins.

Using a sharp knife, make 3 diagonal incisions approx. 5 mm deep into the baguette.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.

Aubergines

Halve the aubergines lengthwise, arrange the tomatoes and garlic on a baking tray lined with baking paper, drizzle with oil, season.

To bake

Approx. 40 mins. in the centre of an oven preheated to 220 °C. Remove, leave to cool slightly.

Aubergine caviar

Scoop out the flesh of the aubergines, finely chop with the tomatoes, place in a bowl. Drain the capers and peel the onion, finely chop both. Finely chop the parsley, add oil and vinegar, mix, and season.

To serve

Cut the baguette into approximately 16 slices, top with caviar.

Show complete recipe