Aubergine Caviar Dip a staple of the French apero table. This is a creamy and incredibly flavorful dip made from roasted Aubergine, garlic, herbs and spices. It bears strong influences from the Middle East and reminds me of Baba-ganoush. But, it is easier to make and it feels less rich, since it does not include tahini. It is delicious enjoyed for the apero with crackers and/or toasted pita. Sheila used it in the vegetable gratin.
INGREDIENTS
3 aubergines, halved lengthways
90 mlolive oil, plus extra as needed
6 garlic cloves, unpeeled and crushed
6 rosemary sprigs
sea salt and freshly ground black pepper
METHOD
Preheat the oven to 180°C
Using a sharp knife, score the flesh of the aubergines, making a crisscross pattern. Put them on a baking tray, flesh-side up, drizzle with the oil and season with salt and pepper. Put 1 garlic clove and 1 thyme sprig on each aubergine half, cover with foil and bake for 1 hour or until the aubergines are very soft and the flesh is easy to scoop out.
Remove from the oven and discard the thyme. Peel the garlic cloves and put them on a chopping board. Scoop the flesh from the aubergines onto the chopping board and discard the skins. Chop finely, mixing in the garlic, then season with salt and pepper and add a drop of oil.
Transfer the caviar to a jar, cover the surface with extra oil and cover with a lid. It will keep for up to 1 week in the fridge.
Original recipe French Brasserie Daniel Galmiche
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