As I mentioned in the Greek section of this book, the aubergine is one of the most versatile vegetables in the Mediterranean. So here’s another way to enjoy it, as what the French call an amuse-bouche, the Greeks mezze, the Spanish tapas, and some people use that dreadful expression ‘finger food’.
Roast the aubergines as for stuffed vegetables and leave to cool. Scrape out the pulp and put it in a food processor with the anchovy fillets, tapenade, a dash of olive oil and a drop or two of wine vinegar. Process to a purée, then season with sea salt and black pepper.
Brush the baguette slices with olive oil on both sides and toast quickly in a dry frying pan. Spread the aubergine caviar on to the toasts and that’s it.
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