valentine's day recipe:

aubergine 'caviar'

ingredients

aubergine 1 kg
extra virgin olive oil 150 ml
garlic clove 1 pc
Dijon mustard sq

production

1. Cut the aubergine in half (lengthwise) and score the flesh in a criss cross fashion
2. Sprinkle with a little salt and place on a cooling rack (scored side down) place a tray on top and weight down. Allow to sit for 2 hours to remove moisture
3. Pat dry and rub with a little extra olive oil and place in a pre-heated oven (170°C) until soft and tender
4. When cool, scoop out the flesh and roughly chop
5. Place in a muslin cloth bundle and allow to hang in the chiller to drain overnight (or 2 hours minimum)
6. Squeeze any remaining liquid out
7. Place in a liquidiser with the garlic and a teaspoon of mustard, pulse while adding in the olive oil until a smooth paste is obtained
8. Chill until required

chef notes:

Will keep for up to 7 days in the chiller in an air tight container.

email chef@tallyrand.info