Aubergine caviar recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 134 calories / serving
  • Freezable
  • Healthy
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Preheat oven at 220°C. Slice aubergine in half and sprinkle with extra virgin olive oil. Season with sea salt, fresh ground white pepper and cayenne pepper. Put in the middle the sliced garlic, thyme and rosemary. Wrap in foil and bake for 35-40 minutes.

When cooked, separate the core shell and chop the aubergine. Brush a bowl with the olive oil and add the aubergine mixture. Stir for a few minutes and then add sour cream, seasoning, chopped parsley and lemon zest. Leave to cool and serve with toast bread or crackers

  • Ingredients

  • 2 aubergines
  • 150ml sour cream
  • thyme
  • rosemary
  • parsley
  • cayenne pepper
  • zest of ¼ lemon
  • sea salt, to season
  • freshly ground black pepper, to season
  • extra virgin olive oil
  • Energy 555kj 134kcal 7%
  • Fat 11g 16%
  • Saturates 5g 27%
  • Sugars 5g 6%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 6g Protein 2.9g Fibre 5g


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