Aubergine and tomato caviar recipe

  • Serves 6
  • 20 mins to prepare and 1 hr to cook
  • 80 calories / serving
  • Freezable
  • Healthy
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171692 eggplant tomato caviar HERO

Preheat the oven to 200°C, 400°F, Gas 6.

Pierce the aubergines all over with a sharp knife, place on a baking sheet and roast in the oven for at least 45 minutes, or until blackened and collapsed. Remove from the oven and allow to cool.

Slice each aubergine in half and scoop out the pulp. Finely chop the pulp and squeeze to remove excess liquid, then place in a bowl. Finely dice the tomatoes and add to the aubergine pulp with the onion and garlic. Add lemon juice to taste and stir in enough olive oil to make a loose consistency. Season and stir through the parsley before serving.

  • Ingredients

  • 4 aubergines
  • 6 tomatoes
  • 1 red onion, peeled and finely chopped
  • 1 garlic clove, crushed
  • juice of 1 lemon
  • extra-virgin olive oil
  • 1tbsp parsley, finely chopped
  • salt
  • pepper
  • Energy 335kj 80kcal 4%
  • Fat 5g 7%
  • Saturates 1g 4%
  • Sugars 7g 8%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 7.7g Protein 2.4g Fibre 5.8g


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