Caviar Provencale

Name: Caviar Provencale
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Makes approx. 900 ml (1½ pints)
Cuisine: French
Ingredients: ½ teaspoon grated fresh root ginger (optional); a few shakes of Tabasco sauce; 1–2 garlic cloves, chopped very finely; 200 g (7 oz) shelled walnuts; salt and pepper; 6–8 tablespoons olive oil; 1 kg (2 lb) aubergines, stalks removed

Aubergine caviar

Preparation info

Makes approx.
900 ml

Difficulty
Medium
Ready in
35 min

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

This is a quite delectable spread and perfect too for vegetarians. Serve it with toast as a first course or as an appetiser with drinks. It will keep if refrigerated for up to a week.

Ingredients

1 kg (2 lb) aubergines, stalks removed
200 g (7

Europe
France
Starter
Mediterranean
Vegan
Gluten-free

Method

Preheat the oven to Gas Mark 7/220°C/425°F. Place the aubergines in a shallow baking dish or tin and bake for about 30 minutes, or until they a