Pesto Aubergine Caviar (Recipe)

 

Ingredients

1 large aubergine
1 red pepper, seeded, stemmed and finely chopped
1 tbsp olive oil
Salt
60ml (2fl oz) pesto, homemade or prepared
1 large lemon
30g (1oz) fresh grated Parmesan cheese
Freshly ground black pepper to taste

Steps

1. Preheat the oven to high.

2. Wash and dry the aubergine, cut it in half and place on it on a baking sheet cut side down.  Cook for few minutes until the skin blisters and chars, checking several times and adjusting the position of the aubergine halves to make sure the skin cooks evenly.

3. Reduce the oven temperature to 200c, 400f, gas mark 6.  Bake the aubergine for 50 minutes.

4. Meanwhile, saute the red pepper in the olive oil over medium heat until tender; sprinkle with a pinch of salt and set aside.

5. Remove the aubergine from the oven and allow to cool for about 10 minutes.  Scoop out the flesh and place in a food processor.  Discard the remaining skin.

6. Add the pesto to the food processor.  Use a citrus zester to get 1/4 tsp lemon zest; add to the processor.  Juice the lemon and add to the processor.  Process the contents until fairly smooth.

7. Transfer to a bowl.  Stir in the cooked red pepper and grated Parmesan cheese.  Add salt and freshly ground black pepper to taste.  Cover until cold and refrigerate.