Aubergine caviar may sound sophisticated, however, it is very simple to make. It is baked aubergine with plenty of garlic, thyme and olive oil. #yourguardianchef #aubergine #eggplantrecipes
Servings 8 people
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 350F - 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.
- Make sure the eggplants don't have too many seeds
- If you prefer you can substitute thyme with basil
- The eggplants have to steam in the oven, so keep the temperature at 180 C - 350 F and cook them for a longer time if the pulp is not completely soft.
- Keep them cover in foil
- Let them cool down before you peel them, they will be very hot
Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 3mg | Potassium: 406mg | Fiber: 5g | Sugar: 6g | Vitamin A: 75IU | Vitamin C: 5.7mg | Calcium: 23mg | Iron: 0.6mg