5 June 2007

Caviar Aubergine image

{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. 

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