Recipe: Eggplant Caviar

You should prepare this eggplant caviar recipe approximately 5 hours before serving it (so that the osmosis of flavors can occur and it is nice and fresh)
1/ Preheat your oven to 200°c.
2/ Wash your eggplants, dry them well then place them in the oven whole on a rack at mid-height of your oven for 45 minutes.
3/ During the cooking of the eggplants cut your onion into fine slices. sweat it without browning over low heat in a pan with a tablespoon of olive oil. Then pour in half a glass of water and let it cook for 5 minutes still over low heat. set aside on a plate.
4/ Blanch and remove the seeds from your tomato after plunging it for one minute in boiling water.
5/ Chop your herbs (parsley and basil).
6/ Remove your eggplants from the oven, cut them in half lengthwise and remove the flesh using a spoon. An essential step for the success of your caviar: place the flesh in a fine strainer (chinois) and press gently to extract excess water.
7/ Mix all your ingredients in the blender bowl: fresh herbs, 3 tablespoons of olive oil, the garlic clove germed and crushed, eggplant flesh, tomato, onion, the half teaspoon of vinegar, the half lemon juice, salt and ground pepper. Blend for 2 minutes until you obtain a homogeneous mixture.
8/ Store your eggplant caviar in the refrigerator, covered, for at least 3 hours.
Serve your eggplant caviar very cold on blinis or