Project Description

  • 4 persons

  • 60 minutes

Nasu aubergine caviar with scallops


  1. Bake the Nasu aubergines in the oven for 45 minutes at 180 degrees.
  2. Slice the aubergines in half.
  3. Scoop the flesh and juices out of the skin.
  4. Chop the aubergine flesh, basil and garlic with a sharp knife to make a tartare.
  5. Mix in the extra virgin olive oil and season with the shallots, parsley and salt and pepper from a grinder.

Dressing the plate:

  1. Take three tablespoons of the Nasu caviar and place it onto the scallop shell. Place the thinly sliced pieces of scallop on top.
  2. Bake the filled scallop shells in the oven for 3 minutes at 180 degrees.
  3. Finish off with a quenelle of aubergine caviar, freshly ground pepper, extra virgin olive oil, beetroot cress, salt and pepper.


  • 4 scallops in their shells
  • Beetroot cress

  • Extra virgin olive oil
  • Salt and pepper
  • 2 Nasu aubergines

  • 4 garlic cloves, boiled
  • 4 basil leaves
  • 1 tbsp shallot, finely chopped
  • 1 tbsp parsley, finely chopped
  • Ground pepper from grinder

  • Salt for seasoning

Back to recipes