Aubergine Caviar Recipe

aubergine caviar

Aubergine Caviar Recipe Submitted by Sally

Ingredients for Aubergine Caviar:

  • 2 small purple aubergines (eggplants) – weighing approx 560g together
  • 3 tablespoons olive oil (ALTERNATIVE :  2 tablespoons olive oil and 1 tablespoon sesame oil)
  • 3 teaspoons freshly squeezed lemon juice
  • 1 pressed garlic clove
  • ¼ teaspoon salt
  • pepper to taste

Method for Aubergine Caviar:

Oven: convection heat 210°C (410°F) – Gas Mark 6

  1. Place whole aubergines in a metal pan and cook for 35 minutes (turning them once so both sides cook evenly). If you do not have a convection oven than I suggest a cooking time of 40 minutes.
  2. Remove from oven and let cool for at least 5 minutes so you don’t burn your fingers tips off like I did the first time!
  3. Next peal the skin off each aubergine and remove the green tops
  4. Place the flesh of the aubergines in a sieve and with a fork press out as much water as you can
  5. In a mixing bowl combine aubergines, olive oil, lemon juice, pressed garlic clove, salt and pepper. Blend together with a hand-mix until smooth.

I have given this Aubergine Caviar Recipe to several friends who love it and made it for our last Allotment holders get together – very popular – added some chilli oil to half the batch for a bit more kick.

Not for garlic haters! Goes well as a snack on Morrisons’ Organic Wheat crackers.

Posted in Vegetable Recipes, Aubergines, Recipes using Herbs, Vegetarian Recipes, Garlic, All Recipes Tagged with: , , , , ,

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