Aubergine Caviar

• 2 medium aubergines (eggplants)
• 2 cloves garlic, sliced
• 150 ml/

Heat the oven to 150°C/300°F/Gas 2. Place a large square of kitchen foil on the work surface. Halve the aubergines lengthways and score the flesh in a criss-cross fashion without cutting into the skin.

Place the aubergines on the foil and insert the garlic slices randomly into the