Serve this as a first course with hot brown toast and a few slices of thinly cut tomato. Caviar it ain’t but it is extremely delicious, and of course a lot cheaper.
When buying aubergines make sure they are firm, unbruised and shiny, and not from Holland. Put them on a baking tray and cook in a preheated oven at 220°C/425°F/Gas 7 until they are really soft, about 45 minutes. Pierce with a skewer to make sure. When cool enough to handle, peel them. Mash the flesh in a bowl or food processor until you have produced a totally smooth paste. Mix in the lemon juice and the olive oil. Season to taste with salt, pepper and about
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