Peoplewhoeat’s Weblog

October 20, 2009

Aubergine/eggplant caviar

A nice simple roasted aubergine and red pepper spread. Next time I might add some chilli and raw garlic to sharpen up the flavours.

2 aubergines / eggplants
1 red capsicum / pepper
Half a head/bulb garlic, unpeeled
Squirt of lemon juice, to taste
Salt, to taste
Olive or vegetable oil, to grease

1) Preheat oven to 180 degrees C (about 350F). Cut tops off aubergines, prick several times into the body with a sharp knife or fork (to let steam escape so they don’t explode, like when you bake potatoes!). Do not peel aubergines.

2) Grease a baking sheet. Lightly grease aubergines. Place onto baking sheet and bake for about 20 minutes.

3) Cut capsicum in half and remove seedy core and stem. Rub oil over it lightly. Oil the unpeeled garlic bulb. Add to baking sheet; bake, along with aubergines, another 20 minutes or so. Aubergine should be soft, the capsicum should be collapsed with the skin lightly blackened and coming away, and garlic cloves should give way when pricked with a knife.

4) Peel capsicum. Cut aubergines in half and scoop out cooked flesh; discard skins. Peel softened garlic (this should be easy). Blend together in a blender or using a stick blender – or just chop very finely. Add splash of lemon juice, to taste. Season with salt. Make sure to taste and adjust the flavours, adding more lemon juice if you need to. Don’t skip it – it really lifts the flavour.

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