This aubergine caviar is going to be my go to addition to a meze platter or brunch. It has the perfect texture and can be served with latkes like I did here, or with a flat bread. In fact, I think it will make the perfect topping on rye bread or pasta. It really is that versatile.
My one weakness is junk food in the form of chips. They can be crisps of any sort, or french fries. It really is all about the potato. I have very strict ‘rules’ about when I will indulge. Once a month we go to the motor racing and as a snack they have potato crisps. If there is a flavour I like I will have a packet. It is something I never buy for home unless we have visitors. And if we do have guests, I limit the handfuls I take. I also do a long trip every four weeks to see customers. And my ‘reward’ for sitting in the car for so long is McDonald’s french fries. But yesterday my treat was an absolute let down. I joined a queue of five cars and for some reason it did not move for 20 minutes.
Today’s inspirational recipe from Lavender and Lime ♥ Aubergine Caviar ♥ #LavenderAndLime Click To Tweet
By the time I entered the line of cars I was stuck as there is no escape route. When it was my turn at the front I gave my order to a very pleasant lady, who then did not want to take my cash. She was lucky the price had gone up and the coins I had in the bank bag did not add up to the correct amount. I paid by card and then the queue stalled again. By this stage all I wanted to do was get out of there. I picked up my fries, drove out the garage forecourt and back onto the road, having spent half an hour listening to podcasts and not much else. The first fry I took out of the pack was warm and stale. Not hot and fresh like I was expecting. I think my monthly treat has just been ruined!
Click on the links for conversions and notes.
- 60 mls olive oil
- 250 g aubergine, diced
- 1 large clove garlic, peeled and crushed
- Salt to season
- 1 leek, white part only, finely diced
- 1 small red pepper, seeded and finely diced
- 4 g parsley, roughly chopped
- 5 mls balsamic vinegar
- Place the oil into a sauté pan that has a lid and heat over a medium temperature
- Add the aubergine and sauté for 2 minutes, stirring to cover the aubergine in the oil
- Add the garlic, season generously and cover
- Lower the temperature and cook for 10 minutes
- Take the lid off, add the leek and sauté for a few minutes to soften the leek
- Turn the heat off and add the red pepper, parsley and vinegar
- Stir to combine, add more salt if necessary and serve
View the previous posts on July 11:
- 2022: Purea Di Peperoni
- 2021: Tall Bones
- 2018: Bonnievale Wines
- 2016: Red Cabbage
- 2014: 11 July 2014: Out And About
- 2013: Sourdough Bread Rolls
- 2012: Hands On Workshop with Giorgio Locatelli
- 2011: Bayede