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Aubergine caviar
Serves 6 Starters and mains
Ingredients
- 4 medium aubergines
- 3tbsp extra virgin olive oil
- 1 medium white onion, finely chopped
- 3 ripe tomatoes, peeled and chopped
- 1 large bunch flat-leaf parsley, finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 2tbsp salt
- ½tsp cayenne pepper
- 1tsp cinnamon
Method
Preheat the oven to 180°C/350°F/Gas 4. Place the aubergines on a baking tray and put in the oven for 1 hour or until cooked. Meanwhile heat 2tbsps olive oil in a pan and cook the onions until transparent. Set aside.
Once the aubergines are cooked, scrape out the flesh from the inside. In a separate pan, heat 1tbsp olive oil and fry the tomatoes with the parsley, garlic and aubergine flesh. Cook for 10 minutes. Add the rest of the ingredients, cover with a lid and place on low heat for 30 minutes. Stir occasionally. This dish can be left in the fridge overnight as it tastes even better the next day.
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