Celia's blog

Musings on life in Lodeve, Languedoc

Aubergine caviar

Posted by celiahukins on 14/05/2012


With glossy aubergines for 1 euro the kilo it’s a good time to make aubergine caviar.
Why is it called caviar? The seeds inside the aubergines are supposed to look like caviar – nothing to do with the taste but it’s good anyway.

Here’s my recipe, based on Gordon Ramsay’s

Slice the aubergines in half lengthways, make cuts in the flesh and stick in rosemary, thyme and garlic. Then rub with olive oil and wrap up with foil like a cracker. Put in the oven at 200 deg for 40 minutes.
When the aubergines are cooked, scoop out the flesh, chop up finely and then cook in a frying pan for 30 seconds to get rid of excess moisture. Leave to cool, mix in crème fraiche and lemon juice and add chopped coriander just before serving. You can also add chopped tomato or onion if you like.
This goes well as an aperitif or as a light lunch dish – with a baguette of course, sitting outside in the shade.

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