Aubergine Caviar
| Published: 17th July 2007 23:25 |
- Serves: 6 - 8
- Preparation Time: 45 minutes,
- Cooking Time: 30 - 35 minutes
Ingredients
150ml Olive oil
6 garlic cloves, chopped in to slivers
2 tsp chopped rosemary leaves
2 Aubergines
1 lemon, grated zest and juice
2 tbsp chopped Thyme
1/2 142ml tub soured cream
Method
1. Preheat oven to 160oC. Split the aubergines length ways and deeply score the flesh with out piercing the skins.
2. Stud each side with the garlic slivers and with the rosemary and thyme. Douse with olive oil.
3. Put the halves back together and wrap well in foil so none of the lovely juices can escape. Put in to the oven for 30 to 35 minutes until the aubergine is very tender.
4. Allow to cool until comfortable to handle, scrape all of the flesh and juices into a bowl. Mash the flesh, until it takes on the consistency you want, I'm not big on lumps so I have mine quite smooth.
5. Add the soured cream and season to taste. If you can't or don't want to eat dairy then leave out the soured cream and beat in a little more olive oil.
6. Serve either with thin slices of toast, bruchetta or as a dip.
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