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Aubergine Caviar     Veg  CD  HD  Russian  70mins plus chilling

Serves 4     Cold Vegetarian Vegetables  Starter Appetizer Hors d’oeuvre   Russia Europe

1 large Aubergine (Eggplant)
1 Medium Onion, finely chopped
1 Large Tomato, finely chopped
2 Garlic Cloves, crushed
1 tbsp Olive Oil
2 tsp Red Wine Vinegar
Salt and Black Pepper
Freshly chopped Parsley to garnish
Rye Bread to serve


1. Preheat the oven to 190C, 375F, Gas Mark 5.

2. Pierce the aubergine in several places with a knife, place on a baking sheet and bake for about 50 minutes until soft, turning half way through the baking time. Remove from the oven and allow to cool.

3. Cut the aubergine in half lengthwise, scoop out the pulp onto a chopping board and chop very finely.

4. Transfer the aubergine flesh to a large mixing bowl, together with the onion, tomato, garlic, oil, and vinegar. Mix well and season with salt and plenty of pepper.

5. Cover and chill well before serving with thin slices of rye bread and garnished with freshly chopped parsley.


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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