Peel and dice the aubergines. Peel and finely chop the onion. Lightly brown the onions in a pressure cooker with a dash of olive oil.Add the garlic clove, the aubergines, 100 ml of water and cook over a low heat for 20 min. Season with salt and Espelette pepper.
Peel the prawns and use a sharp knife to remove the black spine.
Bring a pan of water to the boil and add the white wine, the vinegar, all the spices and a pinch of salt. Leave to infuse for 10 min and then return to the boil. Strain this sauce and then pour over the tiger prawns. Cook for 5 to 7 minutes.
Serve the aubergine caviar in a soup dishes and arrange the tiger prawns on top.
Finish with a few rocket leaves and serve immediately.
«If you prefer your food very spicy just add a little extra spice seasoning to the aubergines and the prawns.»