Eggplant Caviar

It’s aperitivo time!

Just because we can’t go out to bars anymore is not a reason to no longer enjoy our evenings or make an effort to make them special. This delicious dip is so easy to make and healthy to boot. You can also eat it alongside a meat dish, or even try marinating chicken in any leftovers that you may have.

Ingredients (serves 4)

• 3 eggplants

• 2-3 garlic cloves (depending on how big they are, and how garlicky you like it!)

• juice of half a lemon

• 1 tablespoon of olive oil

• salt and pepper to taste

Method

• Preheat your oven to 210C, then place the eggplants in for 20 minutes, or until cooked through (check with a knife)

• When they are ready, peel and put the flesh into a mixing bowl. Either mash with a fork or use a hand blender

• Chop the garlic finely, then add to bowl, along with the olive oil. Mix and/ or blend again

• Finely add the lemon juice, salt and pepper

• Dress it with coriander, and serve with some wholemeal toasted bread

You can make this recipe your own and add to it depending on your tastes (olives, coriander or parsley blended in, chili flakes etc)