A healthy vegetarian dip made with yoghurt, olive oil and egg plants. Make it ahead for a first course, dip or main course with salad.
This healthy vegetarian dip is made with yoghurt, olive oil and egg plants. It can be made ahead for a first course, dip or main course with salad and it is a good and nutrious picnic dip with some raw vegetables.
This exotic Middle-Eastern puree of aubergines and olive oil has been eaten in for hundreds of years across many countries of the Middle East and up to Russia. It's slight resemblance to the real thing has caused it to be known as Poor Man's Caviar.
The yoghurt helps to make the puree lighter and less rich but it can be made without the addition of the yoghurt if you prefer.
Aubergine Caviar – Pure de berejenas
Ingredients
- 3 medium aubergines
- 6 tbsp olive oil
- 2 level tbsp parsley, finely chopped
- ¼ tsp ground cumin
- 1 clove garlic
- 150ml natural yoghurt
- Salt and freshly ground black pepper
Method
- On a baking sheet place the whole unpeeled aubergines and bake in a preheated oven for around 30 minutes. When the flesh is tender and the skins are wrinkled and dry they are ready.
- Cut the aubergines in half along their length and scoop out the flesh. Put the flesh into a liquidizer or processor and blend until perfectly smooth.
- Gradually add the oil, very slowly like making a mayonnaise, continue until all the oil has been added.
- If you don’t have a machine, this can be done by hand. Mash the aubergines in a bowl then beat in the oil with a wooden spoon.
- Stir in the chopped parsley and the cumin. Add the peeled and crushed garlic and stir in the yoghurt.
- Season the puree with salt and pepper to taste and put in the fridge to chill until it’s required.
To Serve
Serve with some warm pitta bread or vegetable crudités.
Use whichever vegetables are in season and cut them into uniform strips and sizes. Broccoli and Cauliflower may be broken into small florets for dipping.
Vegetables for Crudites
- Broccoli – broken into florets
- Carrots – peeled and cut into sticks
- Cauliflower – broken into florets
- Celery – cut into narrow lengths
- Cucumber – cut into narrow strips
- Green Pepper – deseeded and cut into strips
- Mushrooms – cleaned and halved or quartered
- Radishes – trimmed
- Red pepper or yellow pepper – deseeded and cut into strips
- Spring onions - trimmed
For a picnic put the puree in a small plastic container and keep it in the fridge until time to pack.
Prepare the vegetable for the crudités and store in a plastic bag in the fridge.
If best to cut the vegetables up as close to eating time as possible, only prepare them in advance if necessary for time-saving or picnics.
