Aubergine and walnut caviar

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

From The Hairy Bikers' Northern Exposure


  • 2 large aubergines
  • 4 garlic cloves, 2 thinly sliced and 2 crushed
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped mint
  • 50g/1¾oz walnuts, finely chopped

To serve

  • blinis
  • sour cream
  • pomegranate seeds


  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.

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