Aubergine caviar


2 garlic cloves
1/2 onion
1 tbsp of paprika
1 tbsp of oil
1 aubergine

Finely cut the onion and the garlic cloves (blend maybe). Add the paprika and the oil.
Cut the aubergine in half.
On each half, on the skinny part, cut in a some “quadrillage” to allow the insert the spices into the cuts to flavour the aubergine.
Wrap each aubergine half in som foil and cook for thirty minutes in a preheaten oven at 360°F/180°C.
Unwrap the aubergine. With a spoon take out the flesh of the vegetable.
If you cooked it long enough, it should be necessary to blend the aubergine.
Your spread is ready.
Set in a air-tight container. Keeps up to one week in a fridge.

2 Responses to “Aubergine caviar”

  1. Sandwich can be vegetarian « Experiments in dessertarian cooking Says:

    […] yoghurt salad -Sandwich 1: vegan pâté [base mung beans], cheese, lettuce, mayonnaise -Sandwich 2: aubergine caviar, seitan breaded with okara and miso spices, […]

  2. Sealed sandwiches « Experiments in dessertarian cooking Says:

    […] content -Sealed sandwich with aubergine caviar, sprouts -Red fruits jelly -Lamb’s lettuce -Steamed rice onigri stuffed with sprouts and […]


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