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Add a photoAs with so many dishes with long histories there are a few different ways of preparing aubergine (eggplant) caviar, but these are variations occur more in the quantities rather than ingredients .
The French claim this to be their invention ,so let them have their way
Bon Appetit
Ingredients
- 3 large aubergines
- 3 cloves of garlic, peeled and finely chopped
- 4 anchovy fillets, well drained
- 4 tablespoons Virgin Olive Oil
- Coarse sea salt and fresh ground black pepper
Directions
- Prick the aubergines a couple of times with a sharp fork and bake in a shallow roasting dish for about 45 minutes in an oven pre-heated to 180°C.or until soft
- Remove aubergines from oven cut in half lengthwise after cooling.
- scoop out the flesh and buzz in a food processor until smooth.
- Add garlic and anchovies and blend well
- With the food processor in slow mode slowly add the olive oil until the mixture has a creamy consistency.
- Spoon out of processor, season with salt and pepper.
- Cover well and chill for 1-2 days before serving.
- Serve with chunks of toasted French bread or any fresh, untoasted bread of your choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 543g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 128 | 51% |
| Total Fat 14.51g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 1223mg | 35% |
| Total Carbs 30.77g | 8% |
| Dietary Fiber 18.0g | 60% |
| Sugars 12.44g | 8% |
| Protein 5.46g | 9% |
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