Aubergine Caviar


Aubergine Caviar

I have revelled in the sun today and in between having a hack at various bushes I sat in the garden and looked for inspiration for some snacks and nibbles to make and squirrel away for the coming week. I came across this recipe in a marvellous French cook book and gave it a go. The result – I have nibbled already – is stunning. Simplicity itself and it will keep in the jar in the fridge for at least a week – I doubt it will survive so long.

As for the photography – well, the sun was pouring in through the blinds and I am not sure if it has added or detracted from the aubergines – but hey, I felt like I was in Le Midi so it is as it is!

You will need –

3 aubergines – halved lengthways
90 ml olive oil plus a splash or two extra
6 garlic cloves, unpeeled but bashed sightly to release the aroma
6 thyme sprigs – you could equally use rosemary
Sea salt and black pepper

Get your oven to 180c. Score the flesh of the aubergine halves with a sharp knife in a criss-cross pattern. Place then on a baking tray flesh side up. Drizzle with the olive oil and season each one. Pop a clove of garlic and a sprig of thyme on each half. Cover with a sheet of foil.

Bake in the oven on the middle shelf for an hour or so until the flesh is really soft. Remove from the oven. Throw the thyme sprigs away. Take the garlic cloves, peel them and place on a chopping board. Next, scoop the flesh from each half onto the chopping board with the garlic. Get rid of the skins. Chop the flesh and garlic finely and mix together. Spoon it into a jar, add a splash of oil and seasoning. Stir well. Press it down and cover the surface with a little more olive oil. Close the lid!

Once it has cooled place in your fridge or larder. You can enjoy it as an aperitif with crusty bread or crackers.


9 thoughts on “Aubergine Caviar

  1. Hi Keith,

    Thanks for adding me to your “mailing list”, I have tried to comment on your blog unsuccessfull. We are really enjoying the blog and recipes. Simple and delicious! Have you heard of the “observer” (newspaper) food awards? You should ask your followers to vote for you. Will bring details into school. I also have lovely recipes from my mum.

    I hope Jane is not working the kids too hard in preparation for their exams!

    Happy Easter to all the family.

    Céline 🙂

    Sent from my iPhone


      • It is very easy to grow. You take a small plant from a good garden center & raise it into a larger container. It needs a lot of sunshine, at least 7 hours per day & lots of love, water & feeding! Last year, I had to hand-pollinate all of my aubergines because there weren’t enough bees around in the garden! 😉 I succeeded well! I had more then 8 aubergines from one plant! Cool, hey! x


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