Aubergine caviar
Preparation : 10 min
Cooking : 45 min
Total time : 55 min Rest : 0 min
1 bowl
1 small aubergine
1 garlic clove
2 tbsp of olive oil
1 tbsp of yellow lemon juice
1 handful coarse salt
1 pinch of sea salt
1 pinch of pepper
RECIPE STEPS
1
Preheat your oven to 180°C (T6). Wash, dry the aubergine and prick it with a fork. Place the aubergine in an oven dish lined with coarse salt and let it cook for about 45 minutes until the skin is wilted and the flesh is tender. Let it cool.
- 1 small aubergine
- 1 handful coarse salt
2
Cut the garlic clove in half and remove the sprout. Cut the aubergine in half and scoop out the pulp with a spoon into the bowl fitted with the metal knife. Add the other ingredients and give about 10 pulses until you get a homogeneous mixture.
- 1 small aubergine
- 1 garlic clove
- 2 tbsp of olive oil
- 1 tbsp of yellow lemon juice
- 1 handful coarse salt
- 1 pinch of sea salt
- 1 pinch of pepper