Here's an original and French eggplant caviar. We selected it from a french  artisanal canning factory. Before delving into the art of cooking, the Ogre (Ranwa Stephan) had a completely different vocation: that of a war reporter. She traveled through conflict-ridden lands, places like Afghanistan or Syria, where few dare to venture for their vacations... Territories where life persists despite adversity, where markets still thrive despite the surrounding violence, where each meal becomes a necessary celebration to keep going... From each of these stops, she brought back exotic spices and unique culinary techniques, imbued with the stories and flavors of these distant lands.

The eggplants here are smoked and prepared like a Baba Ghanouj.

Baba ghanoush, or baba ganoush, originates from the Levantine region, which encompasses countries like Lebanon, Syria, Palestine, and Jordan. It's in these Middle Eastern regions that this delicious eggplant puree dish originated.

The classic preparation of baba ghanoush typically involves grilling or roasting eggplants, then mixing them with garlic, tahini (sesame paste), lemon juice, olive oil, spices, and herbs such as cumin, parsley, or coriander. Ingredient variations can occur depending on local or individual preferences.

This dish is often served as a mezzé, a selection of appetizers or small plates typical of Levantine cuisine. It's usually enjoyed with pita bread or crudites and can be accompanied by other mezzés, salads, or main dishes. With its rich and flavorful taste, baba ghanoush is appreciated worldwide, whether as an appetizer or as a meal accompaniment.

Tips: Serve with olive oil and pita bread. Baba Ghanouj Eggplant Caviar pairs well with grilled meats and vegetables. Add a drizzle of olive oil just before serving, fresh herbs (cilantro, parsley), or spices (such as sumac) or a spice blend like zaatar.