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
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Prep: 10 minutes
Cook: 60 minutes
Ingredients
Caviar
2 large Aubergines
2 sprigs fresh rosemary
2 garlic cloves crushed
1 tbsp maldon salt
Method
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.
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.