Aubergine Caviar

As this dish is best made from slices taken from the outside of the aubergine, with the skin on – it is a good way of using off-cuts from the schnitzel. It makes a good starter or snack on its own, as well as a fairly substantial accompaniment. As there are not too many highly flavoured additions, you get the full smoky taste of the roasted aubergine. The caviar is also good as a garnish for soups and salads, and is wonderful with grilled goat’s che