One of these two caviars doesn't strictly merit its name. But never mind. Uniting them in this recipe is utterly sublime.
First prepare the aubergines. Cut the ends. Slice them in two lengthways. Score the aubergine skin with the point of a knife. Salt and lightly drizzle with olive oil.
Roast in the oven until the surface is lightly grilled and the flesh soft. Peel the aubergines and remove the seeds.
Put the flesh in a food mixer. Mix with the lemon juice, salt, paprika, pepper and a generous slug of olive oil.
Leave the mixture in the fridge for 30 minutes.
Serve and add a spoonful of caviar. It's ready to eat.