Aubergine and walnut caviar
A luscious roasted aubergine dip enriched with crunchy walnuts, garlic, a touch of Dijon mustard, and fragrant fresh mint. Its creamy texture and nutty flavour make it an exceptional vegetarian spread for blinis, crostini, or warm flatbreads. Drizzle with good olive oil before serving as an elegant party appetizer.
Ingredients
- garlic clove4 კბილი
- Olive Oil30 ml
Instructions
5 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6.
- 2
Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45-60 minutes. When the aubergines are ready, they should be soft, wrinkly and turning brown/black in colour.
- 3
Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle, peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely.
- 4
Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor.
- 5
Serve with blinis and sour cream, with a few pomegranate seeds sprinkled over.
Nutrition
1 serving ≈ 138 g
Nutrition values are estimates. - means data is unavailable.
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