Eggplant caviar, cooked and raw fruit and vegetables | Oliver Glowig | Chef Recipes | Reporter Gourm

Ingredients

• 2 kg round eggplants
• 1 head of garlic
• 4 sprigs of thyme
• 1 red onion
• ½ bunch of parsley
• 8 candied tomato petals
• 5 g capers
• 20 ml Barolo vinegar
• Salt, pepper, and extra virgin olive oil to taste
• Raw vegetables, thinly sliced (carrots, fennel, celery, asparagus, radishes, and other seasonal vegetables)
• Cooked vegetables (carrots, zucchini, asparagus, fava beans, peas, and other seasonal vegetables)
• Flowers for decoration (capsicum, violets, and other edible seasonal flowers)
• Seasonal fruit
• Fried celeriac wafer
• Raspberry vinegar