Aubergine Caviar & Moutabel

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March 24, 2013 by dgarnett2013

Aubergine Caviar: Recipe file


  • 2 large aubergines
  • 6 tabs olive oil
  • 125ml plain yoghurt OR lemon, if using mint
  • 1 tab parsley, chopped OR mint
  • pinch of ground cumin
  • 1 clove of garlic (optional)


For Moutabel:

  • 2 large aubergines
  • Juice of a lemon
  • 2 large cloves of garlic, crushed
  • 2 tabs tahini paste
  • 3 tabs olive oil


Heat oven to 190 degrees C.

Slit the aubergines here and there with a sharp knife and bake them until their skin is black and charred, and they are melting and tender inside. About 40 mins. Even better if you  have a BBQ for a deeper, smokier flavour.


Slice open vertically and spoon out the flesh carefully with a spoon. try not to include any skin.

Mash the flesh with a fork, beating in the rest of the ingredients. Check seasoning. Serve at room temperature.


Snacked on the day we went to see the Lichtenstein exhibition at Tate Modern. 0 degrees and snowing on March 23rd.

tate1 tate2

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