← Nouns Cooking · French

Ingredients

• 2 large aubergines (about 800 g)
• 1 clove Garlic, crushed
• ½ lemon, juiced
• 4 tbsp extra virgin olive oil
• 1 tsp thyme leaves
• 1 tbsp basil or parsley, chopped
• Salt
• Black pepper
• toasted bread or crudités, to serve (optional)

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Prick the aubergines all over with a fork and roast whole on a tray for 40–45 min, turning once, until completely collapsed and soft. For extra smokiness, char them over a gas flame first.
2. When cool enough to handle, split them and scoop the flesh into a sieve. Leave to drain for 10 min, discarding the skins.
3. Chop the flesh finely with a knife, or mash with a fork, then stir in the garlic, lemon juice, olive oil and thyme. Season well.
4. Spoon into a bowl, drizzle with a little more oil and scatter with basil. Serve at room temperature with toasts or raw vegetables.

Tips

• Chopping by hand gives the slightly rough, “caviar” texture; a blender makes it pasty.
• Serve with bread only if gluten does not matter.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy David Lebovitz