• 4 persons

  • 60 minutes

Aubergine caviar


  1. Preheat the oven to 190 °C then bake the aubergines complete with skins for 30 to 40 minutes until they’re cooked through.
  2. Allow the aubergines to cool, then remove the skins and mash them along with a mixture of finely chopped sage, coriander, pine nuts, and parsley (note: can also be finely chopped in a food processor).
  3. Add salt, pepper, garlic, lemon juice, and some extra virgin olive oil to make a smooth consistency.

Allow the flavours to mingle and then serve along with tapas and freshly baked bread or crostini.


  • 500 gram aubergines
  • 8 fresh sage leaves
  • ¼ bunch coriander
  • ¼ bunch parsley
  • 2 Tbsp roasted pine nuts
  • Sea salt and pepper to taste
  • 50 ml extra virgin olive oil
  • Juice of 1 lemon
  • 2 finely chopped cloves of garlic