Aubergine caviar
Yes, you hear that right…aubergine caviar. No worries it has nothing to do with fish eggs. Just a great combo of one my favourite vegetables, soured cream, lemon juice and a few herbs. Have it with bread or crackers and keep it in the fridge for a few days. Keep this dip in the fridge at least overnight before you serve it – flavour will be even better.
Ingredients
1 aubergine
Olive oil
Salt & pepper
Rosemary and thyme
1 clove of garlic
80-90g sour cream or Greek yogurt
Lemon
Coriander
Directions
Preheat oven to 200 degrees.
2. Cut aubergine in half and cut it across as well, so the aubergines will absorb all the flavours.
3. Cut a clove of garlic in half and smear it over an aubergine.
4. Put pieces of rosemary and thyme into aubergine.
5. Sprinkle with olive oil.
6. Season with salt.
7. Put the garlic on aubergine and put together.
8. Wrap in the aluminium foil and bake for around 40 mins (depends on the size of an aubergine).
9. Remove garlic and herbs and scrape out aubergine.
10. Cut it.
11. Fry on olive oil for 3-4 mins so all the water from aubergine evaporates.
12. Add sour cream, 2-3 stalks of coriander (or 1 teaspoon of dried coriander) and 2 teaspoons of lemon juice. Season with salt and pepper and put into the fridge over night or 2-3 days before you want to serve it.
