Aubergine Caviar

Aubergine Caviar

This creamy spread can also be used as a dip. Serve with vegetable dippers of cucumber, red pepper and carrot.

Preparation time

10 mins

Cooking time

20 mins

Cooling time

30 mins
Serving number 4

Ingredients

2 Aubergine
150 g NESTLÉ Natural yogurt
2 cloves Garlic (peeled and finely chopped)
1 tsp Mustard, smooth
1 loaf Wholemeal bread
2 tbsp Olive oil
1 tbsp Parsley, fresh (chopped)
Salt and pepper

Preparation steps

Peel the aubergines (eggplants) and cut into small pieces. Place in a saucepan with two tablespoons (30ml) of water. Cover the pan and cook over a medium heat for 15-20 minutes or until soft.

Drain the aubergine and place in a blender or food processor with the NESTLE Natural yogurt, chopped garlic and mustard. Blend to obtain a smooth purée. Season with salt and pepper to taste.

Place in a serving bowl and allow to cool for at least 30 minutes.

Just before serving slice the bread and then toast both sides under a hot grill. Drizzle the bread with a small amount of olive oil.

Sprinkle the chopped parsley on top of the chilled aubergine mixture and serve with the toasted bread.

Nutritional values per serving

Carbohydrate, total (g) 62.82
Energy (Kcal) 414.09
Protein (g) 14.79
Fats, total (g) 13.68
Energy (Kj) 1729.96