Aubergine Caviar
Instructions
1 Preheat the oven to 200C/Gas 6. Slice the aubergines in two lengthways, then score the flesh with the tip of your knife in a criss-cross pattern. Rub the garlic halves over the scored sides of the aubergines and stud two halves with rosemary leaves and the other two halves with sprigs of thyme.
2 Drizzle over the olive oil and sprinkle with rock salt. Sandwich a rosemary-studded and a thyme-studded half together, with the garlic halves, and wrap tightly in foil to resemble a Christmas cracker. Repeat with the other two halves. Place on a roasting tray and bake for 35-40 minutes. Allow to cool slightly.
3 Remove the foil from the aubergines, discard the herbs and scrape the flesh and garlic on to a chopping board. (Use two spoons when youre doing this as the aubergines will still be steaming hot). Chop to a coarse paste.
4 Heat a saucepan with a little olive oil and add the aubergine paste. Cook over high heat for about 30 seconds, stirring frequently, until the juices have evaporated and the pulp is thick. This will also help to intensify the flavour of the aubergines.
5 Stir in the coriander and sour cream and season to taste. Add a squeeze of lemon, spoon into a dipping bowl and serve.
