CAVIAR D’AUBERGINE

{CAVIAR OF AUBERGINE} The aubergine aka EGGPLANT I must confess is a fruit (actually a berry – yes I know I too grew-up thinking it was a vegetable) that I have never warmed to cooking (no pun intended!!) Until one day it occurred to me – if the texture of the aubergine wants to go soft when cooked, then don’t fight it – make a caviar. And the rest is history.

When I was making this recipe last night I realised that I was short of olive oil and so substituted 1 tablespoon of olive oil for a tablespoon of sesame oil, which was delicious.

You can make this recipe with many different types and sizes of aubergines, but I found that the small dark variety yield the least amount of water and make a thicker caviar, while sicilian aubergines which are generally a lighter purple, larger and round in shape, give a smoother texture and more subtle taste. 

RECIPE – SWEET PEA BLOG

• 2 small purple aubergines (eggplants) – weighing approx 560g together
• 3 tablespoons olive oil (ALTERNATIVE :  2 tablespoons olive oil and 1 tablespoon sesame oil)
• 3 teaspoons freshly squeezed lemon juice
• 1 pressed garlic clove
• 1/4 teaspoon salt
• pepper to taste

Oven: convection heat 210°C (410°F)

1. Place whole aubergines in a metal pan, and cook for 35 minutes (turning them once so both sides cook evenly). If you do not have a convection oven than I suggest a cooking time of 40 minutes.
2. Remove from oven and let cool for at least 5 minutes so you don’t burn your fingers tips off like I did the first time!
3. Next peal the skin off each aubergine and remove the green tops
4. Place the flesh of the aubergines in a sieve and with a fork press out as much water as you can
5. In a mixingbowl combine aubergines, olive oil, lemon juice, pressed garlic clove, salt and pepper. Blend together with a hand-mix until smooth.

NOTES: Also take a look at Michelle (of Bleeding Espresso blog ) Italian perspective on aubergines!!