Aubergine tomato caviar

    1 hour 35 min

    Adding tomatoes to vegan aubergine caviar gives it more flavour and colour.

    1 person made this

    Serves: 4 

    • 2 aubergines
    • 100g coarse salt
    • 3 tablespoons olive oil
    • 2 onions, minced
    • 4 garlic cloves, minced
    • 4 tomatoes
    • salt and pepper
    • 3 to 4 sprigs fresh coriander

    Prep:25min  ›  Cook:1hr10min  ›  Ready in:1hr35min 

    1. Preheat oven to 200 C / Gas 6. Grease a baking tray.
    2. Cut off the ends of each aubergine. Sprinkle the tray with salt and place aubergines in salt. Roast in the oven for 50 minutes.
    3. Remove from oven and discard salt. Let aubergines cool till you are able to touch them. Cut in half and scoop out the flesh.
    4. Heat oil in a saucepan and fry onion and garlic till translucent.
    5. Blanch tomatoes in boiling water. Peel and chop. Add tomatoes to pan and simmer for 5 to 7 minutes.
    6. Transfer to the food processor or blender or use a stick blender to puree mixture till smooth. Season with salt and pepper. Garnish with minced coriander and serve.

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