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  • aubergine ,garlic caviar

    1 vote
    aubergine ,garlic caviar
    Prep: 30 min Cook: 45 min Servings: 4
    by Peter Brown
    100 recipes
    >
    As with so many dishes with long histories there are a few different ways of preparing aubergine (eggplant) caviar, but these are variations occur more in the quantities rather than ingredients . The French claim this to be their invention ,so let them have their way Bon Appetit

    Ingredients

    • 3 large aubergines
    • 3 cloves of garlic, peeled and finely chopped
    • 4 anchovy fillets, well drained
    • 4 tablespoons Virgin Olive Oil
    • Coarse sea salt and fresh ground black pepper

    Directions

    1. Prick the aubergines a couple of times with a sharp fork and bake in a shallow roasting dish for about 45 minutes in an oven pre-heated to 180°C.or until soft
    2. Remove aubergines from oven cut in half lengthwise after cooling.
    3. scoop out the flesh and buzz in a food processor until smooth.
    4. Add garlic and anchovies and blend well
    5. With the food processor in slow mode slowly add the olive oil until the mixture has a creamy consistency.
    6. Spoon out of processor, season with salt and pepper.
    7. Cover well and chill for 1-2 days before serving.
    8. Serve with chunks of toasted French bread or any fresh, untoasted bread of your choice.

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