Aubergine Caviar (eggplant dip)

Name: Aubergine Caviar (eggplant dip)
Yield: 4
Cuisine: French cuisine
Ingredients: aubergine: 1; garlic: 2; Lemon juice: 0.5; thyme: 1 teaspoon; salt: 1 pinch; pepper: 1 pinch; olive oil: 100 ml

the perfect summer dip to make at home.

Features:

Cuisine:

French cuisine

Ingredients

1 aubergine
large size aubergine/eggplant
2 garlic
crushed cloves
0.5 Lemon juice
juice of half a small lemon
1 teaspoon thyme
powder or fresh from a twig
1 pinch salt
season to your taste
1 pinch pepper
season to your taste
100 ml olive oil
virgin olive oil

Directions

The aubergine caviar is a delicious dip coming from the French Mediterranean region. it is usually made when the aubergine (eggplants are in season). it is very simple to make and has a lovely fresh and healthy taste. the perfect dip on a hot summer day. all you need is a few aubergines and a few condiments.

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Steps

1 Done	Chargrilled your aubergine The most important part it to cook the aubergine properly. there are various method you can use to cook the aubergine but the one which is really good is when the aubergine is cooked over an open flame (fireplace or wood fire oven) , but lets face it not many people will have that at home. so here are the alternatives : first you need to prick your aubergine with fork (making tiny holes) all over so that the heat can go in easily. once done you can either use you oven or grill and let the aubergine cook for 20 minutes or if you are more adventurous you can put the aubergine straight on an open flame on the stove making sure you turn it regularly until its all cooked.
2 Done	Spoon out the flesh from the Aubergine when cooked cut you aubergine in half and scrape out all of the flesh using a spoon, and transfer the flesh in a bowl.
3 Done	Add the seasoning and olive oil When done season with salt and pepper, add the lemon juice and stir vigorously using a spoon. )if you like you can add teaspoon of Dijon mustard too). finally add the olive oil bits a time while keeping on stirring. the aubergine caviar is ready once you get a smooth and even consistency. ( if a spoon does not break down the aubergine enough you can use a whisk.
4 Done	Cool down and serve This dip has to be served really cold. so when you aubergine caviar is ready let it cool down completely in the fridge for a good hour. when serving it, put the caviar in a dip bowl add a drizzle of fresh olive oil on top and a sprinkle of coriander. Enjoy.