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Aubergine caviar

Totally copied from


  • Aubergine (eggplant will do)
  • Coriander
  • Garlic
  • Thyme
  • Rosemary
  • Sour cream or yogurt
  • Lime or lemon
  • Olive oil


Cut aubergine in half. Give each half deep wrinkles on the inside.

Slice garlic and put in inside canyons.

Do the same with rosemary stalks in one half.

Put thyme stalks on the other half.

Join the halves to make one badass aubergine transformer. Cover in aluminium foil.

Bake in oven at 200 °C for 1 hour.

Remove thyme stalks, leave the rosemary (rosemary is fine). Scrape the insides out, play with them, cut them with knife a bit.

Roast in pan. Add sour cream and lime juice.

Finger food: Serve with fingers.

aubergine_caviar.txt · Last modified: 2021/06/03 22:33 by rh