Aubergine caviar may sound sophisticated, however, it is very simple to make.
It is baked aubergine with plenty of garlic, thyme and olive oil.
I have found many versions of this recipe with many more ingredients, but I prefer the simplicity of this version.
I like to serve it as a dip for bruschetta, and if I have some leftover, I use it with pasta.
To mix my ingredients I use a Braun MultiQuick 3 Hand blender.
It is small, compact, quick & easy to use compared to the bigger blenders.
The components can be washed in the dishwasher and you can prepare several ingredients at the same time (there are several cups included).
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- 3 aubergines
- 6 peeled garlic cloves
- 6 spring of thyme
- olive oil
- salt and pepper
- Wash the aubergines and cut them in half.
- Lay them on a baking tray over a sheet of aluminium foil.
- Make diagonals diamond shape cuts and inset in the cuts the slices of garlic cloves.
- Sprinkle with thyme, salt pepper and olive oil.
- Cover with another sheet of aluminium foil and let it cook in a hot oven at 180C for 1 hour.
- Remove from the oven, and let it cool down completely.
- Remove only the skin of the aubergine, and put the pulp along with the garlic into a blender.
- Using the blender mix it until it has a pure texture, and presto the aubergine caviar is ready
- Serve it sprinkled with some virgin olive oil and parsley on top to give it a bit of colour.
Fat 2 gr per serving
Carbohydrates 11 gr per serving
Proteins 2 gr per serving
Sugar 6 gr per serving
Sodium 40 mg per serving