Aubergine Caviar
There are times when cavier is just not suitable. Some of our friends are vegetarians and this dip makes a perfect substitute for them. Of course, this dish goes well with roasted pita bread
Preparation: 10 minutes
Cooking: 60 minutes
Ingredients
Caviar
- 2 large Aubergines
- 2 sprigs fresh rosemary
- 2 garlic cloves crushed
- 1 tbsp maldon salt
Method
- Aubergine Caviar: Preheat the oven to Slice the aubergine in half and slice into the flesh in a criss cross manner but don't cut through the skin. Rub the salt into the aubergines flesh and scatter the garlic over it. Place the sprig of rosemary on 2 halves and place the other halves on it so that you have 2 whole aubergines. Wrap the aubergines in the foil and place them in the preheated oven, cook for 40 minutes the reduce the temperature to 170°c and cook for a further 20 minutes. Remove the aubergines from the oven and allow them to cool slightly.
- Scoop the flesh from the aubergine, discard the rosemary and chop up the flesh to a puree like consistency. Fry the aubergine in a dry saucepan over a moderate to high heat until the moisture has gone from the aubergines. Allow the aubergine to cool and then store in a sealed container in the refrigerator until ready to serve.