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This confusingly named aubergine (or eggplant) purée is incredibly light yet packed with flavour and is great with just bread or as an accompaniment for meat or fish.
- 1 aubergine (approximately 300g)
- 1 clove of garlic
- 1 sprig of thyme
- 60ml olive oil
Preparation Time: 15 minutes (+ 15 minutes draining)
Cooking Time: 1 hour
Serves: 2 - 3
- Pre-heat the oven to 190°c.
- Peel and crush the garlic. Add the salt and work it into a paste by mashing it with the flat of a knife.
- Strip the leaves off the sprig of thyme.
- Cut the aubergine in half lengthways, score the flesh (but not the skin) with a knife and drizzle the olive oil over each half.
- Rub the garlic and thyme leaves onto both halves.
- Put the aubergine back together again like nothing ever happened. Whistle a little tune.
- Wrap the aubergine in tin foil, put it on a baking tray and place in the oven for 1 hour.
- Remove it from the oven, carefully unwrap the foil and allow it to cool slightly.
- Scoop out the flesh with a spoon and discard the skin.
- Put the flesh into a food processor and blend for 1 minute.
- Line a sieve with a piece of kitchen paper or muslin, tip in the aubergine and allow it to stand for about 15 minutes to drain off some of the liquid.
- Re-heat when needed and serve. (It can also be served cold as a dip.)
- It was originally called aubergine caviar or "poor man's caviar" because it, supposedly, looked like real caviar and could be eaten in the same way. Hmmm....