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Aubergine Caviar

3 Tablespoons Olive Oil
1 Med Onion
3 Cloves Garlic
450g (1 lb.) Aubergine
450g (1 lb.) Ripe Vine Tomatoes
3 Anchovies
Salt and Pepper.
Have ready a large pan with a lid.
Peel and slice the onion.
Peel and roughly chop the garlic.
Peel the Aubergine and cut into chunks.
Pour boiling water on the tomatoes, plunge in cold, then peel , cut open and discard the seeds. Chop the flesh roughly.

Put the onion with the oil into the pot and cook gently with the lid on for 20 mts until the onion is soft.
Add the Garlic, the Aubergine, and the Tomatoes to the pan.
Put back on the lid and leave them to simmer slowly in their own juices for about 45 mts. or until the vegetables are perfectly soft.
Take off the lid and increase the heat.
Put in the anchovies and season with a little salt and plenty of freshly ground black pepper.
Let this bubble with the lid off for a while, stirring to ensure it doesn't stick.
You want to get rid of as much liquid as possible.
Pour the mixture into a food processor and pulse to blend thoroughly and reduce to a rough puree.
Store this in sealed jars in the fridge.
This makes a delicious spread or dip before a meal, especially if spread on garlic croutons.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef