Aubergine Caviar
A community recipe by AngeldrawersNot tested or verified by Nigella.com
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Bake aubergine whole and unpeeled for 1 hour at 230 C. Peel. Place aubergine in bowl and mash. Add all remaining ingredients, mix well. Chill.
Bake eggplant whole and unpeeled for 1 hour at 230 C. Peel. Place eggplant in bowl and mash. Add all remaining ingredients, mix well. Chill.
Introduction
Fell in love with this while holidaying in Provence, a flavoursome spread or dip with breads.
Fell in love with this while holidaying in Provence, a flavoursome spread or dip with breads.
Ingredients
Serves: -
Metric
Cups
- 1 aubergine
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons shallots (finely chopped)
- 2 tablespoons chopped fresh parsley
- 1 clove garlic (finely chopped)
- 1 eggplant
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons shallots (finely chopped)
- 2 tablespoons chopped fresh parsley
- 1 clove garlic (finely chopped)
Method
Aubergine Caviar is a community recipe submitted by Angeldrawers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 2 Others have said
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Posted by Pixietoadstool on 13th August 2016
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Posted by IRYNABRITANNIA on 4th November 2012
Show more commentsEasier recipe is: pick aubergines from garden in Provence (!), cook in foil in oven 220 for 40 minutes, allow to cool, mash the whole thing (don't peel) in the food processor with garlic, olive oil, salt and lemon juice (to your taste). Eat with little slices of baguette - delicious and doesn't waste a thing (I have done it without the skins and I can't taste a difference).
Sounds yummy