Wednesday, July 19, 2006

Aubergine Caviar

Slice aubergine (eggplant) lengthwise and lay flat side down on a baking sheet. Cook in a 160º C oven. (Roast some slices of old bread on the rack below.) Scrape the pulp out of the skin with a spoon.
Into the food processor with shallots and garlic, fried in olive oil.
Add: salt, pepper, harissa (red pepper paste), lemon juice, and olive oil.
Serve on fresh pieces of toast.

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