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Brinjal caviar

Ingredients 10
Servings 6


  • 3
    slim aubergines
  • 4
    large cloves garlic crushed
  • salt and milled black pepper
  • 30
    tahini (sesame seed paste) (optional)
  • 15
    Bulgarian yoghurt or thick natural yoghurt
  • 30
    fresh lemon juice (or more to taste)
  • 5
    ground cumin
  • 45
    olive oil
  • 1
    medium to large ripe tomato, diced
  • 30
    chopped parsley


Prick brinjals all over using a sharp-pronged fork. Char under a hot grill, turning brinjals as the skin blisters. Remove from oven, place in a plastic bag and allow to cool. When cold, peel off skin or halve and scoop out flesh, discarding seeds if desired. Purée with remaining ingredients in a blender or a food processor fitted with a metal blade. Season, if necessary. Pile into a bowl, cover with plastic wrap and set aside until ready to serve.

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