Dinner with the Levy’s 2. Eggplant caviar …. Or aubergine caviar for us Europeans.

This is a recipe by the lovely Alice Waters from The Art of Simple Food.

Ingredients

2 medium aubergines (eggplant)
4 tablespoons ex virgin olive oil
2 tablespoons lemon juice
salt
1 garlic clove pounded to a puree with a little salt
2 tablespoons coriander
pepper

method

Pre heat oven to 200C

Cut aubergines in half lengthwise
Sprinkle cut surfaces with olive oil and a little Maldon salt and ground black pepper.
Place cut side down on a non-stick baking sheet and put in the oven for about 30 to 40 mins. You can tell when they are done by testing if they are very soft at the stem end.
Leave to cool.
Scrape the flesh out of the skin into a bowl and chop and stir vigorously to make a puree.
Add the rest of the ingredients excluding salt and pepper and stir to mix well.
Taste and season accordingly

Comments

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