Caviar of Aubergine

I love aubergines but it is a vegetable which, in most recipes, soaks up lots of oil. But by making caviar of aubergine you do not seed so much oil and the recipe is pretty simple and very tasty.

This recipe can have 2 purposes, or as a cold appetizer or as a hot side dish of some grilled or steamed fish to give it an extra flavour.

Hope you'll all enjoy it as it requires very little work ;-) !

Caviar of Aubergine
Serves: 4

Ingredients: 

2 aubergines, cut in half (lengthwise)

dash of salt 

cayenne pepper to taste (optional)

olive oil

1 clove of garlic, sliced
2 cherry tomatoes, cut up very thinly (optional)

1. heat oven to 220 degrees  

2. wash, cut the aubergines in half, slightly cut some traces in the flesh of the vegetable and season to taste and sprinkle with some olive oil

3. slide the aubergines, covered with some aluminium foil, in the oven, during 30 minutes

4. once they are done, remove them from the oven and let them cool down before removing the inside of the vegetable with a spoon

5. mix the flesh with some additional olive oil and the cut up garlic until it turns into a paste

6. adjust the seasoning if necessary and serve on endive leaves with some cut up cherry tomatoes on top to give it some extra colour and some freshness!

Tip: this appetizer can also be served with some toasted bread or it can be served as a side dish, in this case, place the caviar back in the oven on 160 degrees until it is heated through before serving it on the plates.

Enjoy!