Vegan, Gluten Free, Dairy Free
Elevated aubergine caviar
20-30 mins
Easy
8 Servings
This super simple recipe is our take on a quick version of the classic Middle Eastern dip baba ganoush. We call it a caviar because that’s what it looks like: small pieces packed with flavour and highly nutritious, but obviously much less expensive than the real stuff.
Brilliant Bases Used In This Recipe
About This Recipe
This super simple recipe is our take on a quick version of the classic Middle Eastern dip baba ganoush. We call it a caviar because that’s what it looks like: small pieces packed with flavour but obviously much less expensive than the real stuff.
It’s based on our vegetable of the month for June 2022, the aubergine or eggplant, packed with the potent antioxidant nasunin, which has brain-protective properties, as well as lots of anti-inflammatory herbs and spices: heart healthy garlic, smoked paprika and thyme, as well as sumac.
This spice made from dried and ground berries is packed with anthocyanins, tannins and flavonoids, which are all also really good antioxidants.
We’ve not prepared this in a purist way – where you would ordinarily char the skin on hot coals to generate a smoky taste before scraping out the flesh – we simply roast the veg and use the smoked paprika to add that familiar flavour.
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Ingredients
500g/18oz diced aubergine (2 whole medium)
50g/1.8oz garlic cloves smashed and peeled
50g/1.8oz extra virgin olive oil
1 sprig of thyme
5tsp chopped soft herbs (parsley, coriander, dill, tarragon)
5tsp tahini paste
Zest and juice of ½ a lemon (optional)
Nutrition Per Serving
Calories
110
Fats
8G
Carbs
7G
Protein
2G
Method
Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)
Dice the aubergine and toss in the salt, sumac and smoked paprika, then add the garlic
Place in an oven-proof dish, pour over the EV olive oil and fold in with your hands to coat everything evenly
Add the sprig of thyme, cover with foil and place in the centre of the oven
This cook process softens and breaks down the starches within the aubergine, driving off moisture.
Once cooked and tender (around 20-25 minutes), remove and stand to steam off for five minutes
Lift off the thyme and discard. Place everything else in a food processor and pulse blend to a coarse paste
Add the lemon zest, juice and fresh chopped herbs (plus the tahini if using)
Pulse again until blended evenly
Taste, adding more salt/pepper if required. The paste will darken slightly as it oxidises. Allow to cool and serve
Serve with crudité vegetables
