Gordon Ramsay’s Aubergine Caviar

I had guests over the weekend and I wanted something fresh and nice and I got it. The dip tastes better, after two to three days in the fridge. I have just been eating the left overs and licking my fingers all over the place. Have a pleasant week….Watch Gordon Ramsay’s video before making.

Cut one eggplant in two halves, longitudinally and remove the stem end. Score each cut half in criss-cross fashion and then rub the surface with one sliced garlic.

Break off little sprigs of rosemary and thyme and using the stalks, stick several rosemary sprigs on one half the aubergine and several thyme sprigs on the other half. Sprinkle each half with salt and liberally drizzle olive oil over.Place the sliced garlic in the middle and put the halves back together.

Wrap the aubergine tightly with aluminium foil and set aside. Repeat the procedure with the remaining aubergine (eggplant). Bake at 400ºF (200ºC) for 40-60 minutes or until fully cooked, wilted and collapsed. The flesh should be very soft and easy to scoop.

Scoop out the flesh with a spoon, remove the large stalks of rosemary and thyme.

Chop the scooped out flesh, finely with a large knife.

Heat 1-2 tablespoons olive oil in a pan or skillet and cook the flesh over medium high heat until lightly browned, about 1 minute.

Remove from the heat and add the sour cream and a squeeze of lemon juice. Stir to combine everything. Season with salt and freshly ground pepper to taste. Cover and place in the fridge until required (a few hours and up to 3 days).

Gordon Ramsay’s Aubergine Caviar

Ingredients

  • 2 large aubergines (eggplants) cut in half lengthwise (about 500g (1Ib) each
  • 2 cloves garlic sliced into half, lengthwise
  • Sprigs of rosemary and thyme
  • Extra Virgin Olive Oil
  • ½-¾ cup full fat sour cream or to taste
  • 2 tablespoons finely chopped coriander
  • A squeeze of fresh lemon juice (1-2 tablespoons)
  • Salt and freshly ground pepper to taste

Instructions

  1. Cut one eggplant in two halves, longitudinally and remove the stem end. Score each cut half in criss-cross fashion and then rub the surface with one sliced garlic.
  2. Break little sprigs of rosemary and thyme and using the stalks, stick several rosemary sprigs on one half the aubergine and several thyme sprigs on the other half. Sprinkle each half with salt and liberally drizzle olive oil over.
  3. Place the sliced garlic in the middle and put the halves back together.  Wrap the aubergine tightly with aluminium foil and set aside. Repeat the procedure with the remaining aubergine (eggplant)
  4. Bake at 400ºF (200ºC) for 40-60 minutes or until fully cooked, wilted and collapsed. The flesh should be very soft and easy to scoop.
  5. Scoop out the flesh with a spoon, remove the large stalks of rosemary and thyme.
  6. Chop the scooped out flesh, finely with a large knife.
  7. Heat 1-2 tablespoons olive oil in a pan or skillet and cook the flesh over medium high heat until lightly browned, about 1 minute.
  8. Remove from the heat and add the sour cream, coriander and a squeeze of lemon juice. Stir to combine everything. Season with salt and freshly ground pepper to taste. Adjust seasoning to your taste.
  9. Cover and place in the fridge until required (a few hours and up to 3 days)
    Serve with some garlic bread or breadsticks or veggies stalks.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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