Aubergine caviar recipe
Recipe for aubergine caviar
Cook 3 big, heavy, whole aubergines (eggplants), in a preheated oven at about 200°C (400°F, gas 6) for 15-20 minutes until tender. Hard boil (hard cook) 4 eggs, cool under a cold tap and shell them. Peel and seed 2 tomatoes and chop the flesh. Peel and finely chop an onion. Cut the aubergines in half, remove the flesh and chop it up with a knife. Mix the tomatoes, aubergine tlesh and onion in a salad bowl. Season with salt and pepper and slowly work in 1 small glass olive oil, stirring as for mayonnaise. Alternatively, puree the mixture in a blender. Place in the refrigerator until ready to serve. Garnish with quarters of hard-boiled eggs and tomato slices.