Ingredients

Caviar

• 2 large Aubergines
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 garlic cloves crushed
• maldon salt or similar salt flake
• freshly ground black pepper
• olive oil
• juice of 1/4 lemon

Method

1. Aubergine Caviar: Preheat the oven to 200C. 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, scatter the garlic over and generously drizzle ith olive oil. Place a sprig of rosemary and thyme on 2 halves and place the other halves on them so that you have 2 whole aubergines. Wrap the aubergines in the foil and place them in the preheated oven, cook for 40 minutes reduce the oven to 180C and leave to cook for a furhter 20 minutes. Remove the aubergines from the oven and allow them to cool slightly.
2. Scoop the flesh from the aubergine, discard the rosemary and thyme. Chop up the flesh to a puree like consistency. Heat a 2 tablespoons of olive oil in pan over a moderate/high heat add the aubergine and cook until lightly browned 1-2 minutes. Remove from the heat, stir in a little lemon juice and season with salt and pepper. Store in a sealed container in the refrigerator until ready to serve (it should keep for 3 days).