Aubergine caviar with tomatoes
Print RecipeIngredients
- 3 aubergines
- 3 tomatoes
- Juice of half a lemon
- 70 g finely chopped onions
- 2 garlic cloves
- 10 g coriander leaves, finely chopped
- 10 g parsley, finely chopped
- 5 tbsp olive oil
- Salt, pepper, masala, ground cumin, sweet paprika
Instructions
Wash the aubergines, cut off the ends and peel the skin in alternate strips.
Slice the aubergines into quarters and then dice into 1-cm cubes.
Peel and crush the garlic cloves.
Wash and peel the tomatoes.
Remove the seeds and dice into 1-cm pieces.
Transfer the aubergine, tomato, onion, crushed garlic, oil and spices to a frying pan. Cover and cook over a low heat for 15 minutes, stirring regularly and gently mashing with a fork.
Add the lemon juice and cook for another 10-15 minutes, continuing to mash occasionally.
Remove from the heat and add the coriander and parsley.
Season to taste.
Notes
This aubergine caviar can be served as an hors d’oeuvre on lightly toasted baguette, or hot, as an accompaniment to meat such as lamb. It also goes very well with fish.