Mary Cadogan's Aubergine Caviar

Method

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&#8260,2 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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