Aubergine and Walnut Caviar

A roasted aubergine dip with garlic, walnuts, and fresh herbs, perfect for serving on blinis with sour cream.

Vegetarian Healthy Appetiser Aubergine Dip Walnut

Estimated Nutrition

Calories

177

kcal / serving

708 kcal total

Carbs

per serving

16 g total

Fat

15g

per serving

60 g total

Protein

per serving

16 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

pot

Sour Cream

for serving

Fruits

piece

Lemon

juice only

handful

Pomegranate Seeds

for serving

GrainsCereals

pack

Blinis

for serving

NutsSeeds

clove

Garlic

thinly sliced

clove

Garlic

crushed

tbsp

Parsley

finely chopped

tbsp

Mint

finely chopped

Walnut

finely chopped

OilsFats

Olive Oil

Vegetables

piece

Aubergine

large

Method

Preheat the oven to 200°C.

Serve with blinis, sour cream, and pomegranate seeds.

Blend with a stick blender if a smoother texture is desired.

Mix the chopped aubergines with the remaining ingredients in a bowl.

Squeeze out excess liquid and finely chop the aubergine flesh.

Cool the aubergines in a colander and then peel off the skin.

Roast the aubergines on a baking tray for 45 to 60 minutes until soft and wrinkly.

Cut deep slits into the aubergines and stuff them with sliced garlic.