Provençal aubergine dip (Caviar d'aubergine)

1. Heat the oven to 200 °C. Prick the aubergines with a fork and roast them whole for about 45 minutes until the skin wrinkles and the flesh is completely soft.

2. Halve the roasted aubergines, scoop out the flesh (discard the skin) and let it drain a little.

3. Chop the aubergine flesh together with the crushed garlic (with a fork or knife, to keep it rustic).

4. Gradually work in the olive oil until it becomes a creamy, glossy paste.

5. Season with lemon juice, salt and pepper and stir in the chopped parsley.

6. Serve slightly chilled, spread on freshly toasted baguette.

Tip: Roasting the aubergine whole gives it the smoky depth that makes this dip a real "poor man's caviar". Let the aubergine flesh drain well or the paste will stay watery.