Mary Cadogan's Aubergine Caviar
Over a year ago
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Ingredients
- 1 large aubergine
- 1 clove garlic, crushed
- 2tbsp olive oil
- 2tbsp lemon juice
- ½ tbsp chopped fresh mint
- ½tbsp chopped fresh parsley leaves
- salt and black pepper
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Description
Long, languid lunch for summer days. Graze in the garden or pack up and go…
Method
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1
Preheat the oven to 190C/170C fan/375F/gas 5. Pierce 1 large aubergine several times with a skewer, then place in a small roasting pan and roast for 1 hour, turning halfway through, until very soft. Cool for 10 minutes. Split the aubergine lengthways and scrape the flesh into a food processor. Add 1 crushed clove garlic, 2 tbsp olive oil, 2 tbsp lemon juice, and 1⁄,2 tbsp each chopped fresh mint and parsley leaves. Season with plenty of salt and pepper and process to a rough purée. Serve with bread or toasted baguette. This can be made up to a couple of days ahead and kept in the fridge, though it’s nicest served at room temperature.
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