- Cooking Time:
- Preparation Time: 30 min
- 1 grilled aubergine
- 2 cloves of garlic
- Lemon juice
- Olive oil
- Salt and Pepper
- Cut the aubergine in half lengthways, place the two halves on a greased dish or greaseproof paper, season the flesh with salt and pepper and sprinkle with olive oil. Grill for 15-20 minutes on a medium heat until a knife sinks easily into the flesh of the aubergine. To make the caviar, scoop out the flesh with a spoon. Peel and crush the garlic very finely. Mix the two together with a fork and add olive oil a drizzle at a time, as you do to make a mayonnaise.
- Season with salt and pepper and drizzle with lemon juice.
Noshing with NOCALL: Recipe Pathfinders of the Northern California Association of Law Libraries
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