Aubergine caviar may sound sophisticated, however, it is very simple to make. It is baked aubergine with plenty of garlic, thyme and olive oil.
Servings 8 people
Wash the aubergines and cut them in half.
Lay them on a baking tray over a sheet of aluminum foil.
Make diagonals diamond shape cuts and inset in the cuts the slices of garlic cloves.
6 peeled garlic cloves
Sprinkle with thyme, salt pepper and olive oil.
6 thyme, olive oil, salt & pepper
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