Aubergine Caviar

There are times when cavier is just not suitable. Some of our friends are vegetarians and this dip makes a perfect substitute for them. Of course, this dish goes well with roasted pita bread

Prep: 10 minutes
Cook: 60 minutes



  • 2 large Aubergines
  • 2 sprigs fresh rosemary
  • 2 garlic cloves crushed
  • 1 tbsp maldon salt


  1. Aubergine Caviar: Preheat the oven to 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 and scatter the garlic over it. Place the sprig of rosemary on 2 halves and place the other halves on it so that you have 2 whole aubergines. Wrap the aubergines in the foil and place them in the preheated oven, cook for 40 minutes the reduce the temperature to 170°c and cook for a further 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 chop up the flesh to a puree like consistency. Fry the aubergine in a dry saucepan over a moderate to high heat until the moisture has gone from the aubergines. Allow the aubergine to cool and then store in a sealed container in the refrigerator until ready to serve.