Aubergine caviar with lemon thyme
- 1 kg aubergines
- Juice of 1 lemon
- 100 ml garlic-infused olive oil
- 10 g lemon thyme leaves
- 70 g onions, finely chopped
- 50 g chilled butter
- 100 ml single cream
- Pinch of curry powder
- Fleur de sel and freshly ground black pepper
Preheat the oven to 180°C.
Wash the aubergines and cut off the ends.
Sprinkle a baking tray with the lemon juice, garlic-infused olive oil, salt and pepper. Place the aubergines on the tray, flesh side down, and bake in the oven for 40 minutes.
Remove from the oven and leave to cool.
Remove the aubergine seeds with a fork and set aside.
Scoop out the flesh with a spoon and chop finely with a large knife.
Add a little garlic-infused olive oil and the finely chopped onion to a deep frying pan and sweat the onions for 5 minutes.
Add the cream, chopped aubergine flesh, curry powder and aubergine seeds.
Cook for 15 minutes, stirring with a whisk.
Add the lemon thyme leaves.
Remove from the heat, leave to cool and season to taste with fleur de sel, freshly ground black pepper and a generous drizzle of olive oil.
This aubergine caviar is excellent with lamb or fish. It can also be served as an hors d’oeuvre in small glasses or spread on toasted baguette.