Aubergine Caviar
- Apr 4, 2020
- 1 min read
Good as a side dish or garnish
Ingredients-
YIELD-4
6 Large aubergine
1 bulb of garlic
Fresh rosemary- Picked
Chopped fresh parsley
Rock Salt
Method
First peel the garlic and coat with a little salt to release the oils.
Cut the aubergine in half length-ways then rube with garlic, also slice some garlic very thin and make small holes in the eggplant flesh, place the garlic and rosemary into the eggplant, sandwich the together and wrap in foil and bake for 20 minutes.
When cooked, allow to rest then scrape out the flesh and chop fine.
Fold in the chopped parsley, season with salt and pepper.
Add a tsp. of softened mascarpone cheese.
Serve cold.
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