Salmon Tartare with Eggplant Caviar

Preparation

1. Cut the salmon into small cubes, lightly salt and pepper.
2. Set aside in the refrigerator.
3. Bevel the eggplants, drizzle with a bit of olive oil, and bake at 180 degrees for 12 minutes.
4. Retrieve the cooked flesh of the eggplants.
5. Sauté the onion and garlic, both finely chopped, in olive oil.
6. Incorporate the cooked eggplant flesh, “SIROP DE LIÈGE”, and balsamic vinegar.
7. Let it simmer gently for 10 minutes.
8. Lightly blend this mixture and let it cool.
9. Artfully arrange the tartare and eggplant caviar.
10. Enjoy with a salad and a good slice of country bread.