Aubergine Caviar
This is an extremely versatile vegetarian dish
Makes enough for: 1 batch aubergine caviar
Ingredients
- 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
Method
- 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