Roasting the aubergine with raspberry vinegar gives a lovely tangy flavour when combined with the pickled walnuts. With the addition of olive oil, it has a silky caviar like texture, and is excellent with freshly made flat bread.
Serves 6-8
Equipment Needed: food processor
Ingredients
- 1 Medium Aubergine 400 – 500g
- ½ tsp Salt
- 30ml Balsamic Vinegar
- 30ml Raspberry Vinegar
- 120g Pickled Walnuts (drained)
- 80ml Extra Virgin Olive Oil
Method
Preheat oven to 170 °C
Cut aubergine in half-length ways and score the flesh side with a knife several times. Sprinkle evenly with sea salt and leave the aubergines to absorb the salt for 10 minutes.
Pour the vinegars into a medium ovenproof pan, then place the aubergines flesh side down.
Roast for 20 – 25 minutes until all the liquor has been absorbed and the aubergine is cooked through.
Allow the aubergines to cool for 10 minutes before transferring to a food processor. Add the pickled walnuts and blend until smooth.
Finally, slowly blend in the olive oil to achieve a smooth glossy texture.
This will keep well in the fridge for at least five days.
