Aubergine and pickled walnut caviar recipe

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


  • 1 Medium Aubergine 400 – 500g
  • ½ tsp Salt
  • 30ml Balsamic Vinegar
  • 30ml Raspberry Vinegar
  • 120g Pickled Walnuts (drained)
  • 80ml Extra Virgin Olive Oil


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.