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The Dish we recommend for this recipe. |
If you have found some good aubergines and want a small dish to go with a drink, how about caviar d'aubergine?
It is a French household staple in which aubergine stands in for caviar. It is also known as “poor man's caviar”, and you may well think “this might be better than the real thing”. It goes beautifully with wine.
In this recipe we add Dish No.3 to the caviar d'aubergine, bringing a bright aroma and depth to the sweetness of the aubergine and the saltiness of the anchovy. Spread it on a baguette and enjoy.
Ingredients (serves 4)
- Aubergine: 3
- Anchovy fillets: 2
- Capers: 1 tsp (black olives also work well; about 3)
- Olive oil: as needed
- Dish Symphony No.3: a pinch
Method
- Preheat the oven to 200°C.
- Arrange the aubergines on a baking tray lined with baking paper and drizzle olive oil over them. (Coating them in oil lets the heat reach right through to the centre.)
- Bake for 20 minutes in the oven heated to 200°C.
- Chop the anchovy fillets and capers with a knife into a coarse paste.
- Once the aubergines have cooled a little, cut them in half lengthways and scoop out the flesh with a spoon.
- Combine steps 4 and 5 and chop them together further with the knife.
- Transfer to a bowl, add Dish Symphony No.3: a pinch and olive oil: about 1 tbsp, and mix together.
- Taste, adjust the salt, and it is done.
