Aubergine Caviar

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This confusingly named aubergine (or eggplant) purée is incredibly light yet packed with flavour and is great with just bread or as an accompaniment for meat or fish.


Preparation Time: 15 minutes (+ 15 minutes draining)
Cooking Time: 1 hour
Serves: 2 - 3


  1. Pre-heat the oven to 190°c.
  2. Peel and crush the garlic. Add the salt and work it into a paste by mashing it with the flat of a knife.
  3. Strip the leaves off the sprig of thyme.
  4. Cut the aubergine in half lengthways, score the flesh (but not the skin) with a knife and drizzle the olive oil over each half. cutting the aubergine
  5. Rub the garlic and thyme leaves onto both halves. rubbing in the seasoning
  6. Put the aubergine back together again like nothing ever happened. Whistle a little tune. reformed aubergine
  7. Wrap the aubergine in tin foil, put it on a baking tray and place in the oven for 1 hour.
  8. Remove it from the oven, carefully unwrap the foil and allow it to cool slightly. straight outta the oven
  9. Scoop out the flesh with a spoon and discard the skin. the scooped flesh
  10. Put the flesh into a food processor and blend for 1 minute.
  11. Line a sieve with a piece of kitchen paper or muslin, tip in the aubergine and allow it to stand for about 15 minutes to drain off some of the liquid.
  12. Re-heat when needed and serve. (It can also be served cold as a dip.) the finished aubergine caviar
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days from the day it is made.


- It was originally called aubergine caviar or "poor man's caviar" because it, supposedly, looked like real caviar and could be eaten in the same way. Hmmm....

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