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Vegetable Caviar

Serve this delectable vegetarian dish in exactly the same way as real caviar by itself, accompanied by thin slices of dark bread and perhaps a squeeze of lemon.

ingredients

serves 6 - 8
1 small aubergine, peeled
1 small marrow, halved and seeded
3 large green peppers, seeded
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
2.5 g (1/2 tsp) finely chopped garlic
45 ml (3 tbsp) lemon juice
90 ml (6 tbsp) vegetable oil
20 g (3 tbsp) fresh parsley, finely chopped

method

1. Preheat the oven to 245°C (475°F) Gas 9.

2. Put the aubergine, marrow and green peppers in a baking dish.

3. Bake for 30 minutes and remove the peppers. Bake the marrow and aubergine for 15 minutes longer.

4. Cut the peppers into strips. Cut the aubergine into cubes.

5. Scoop the pulp from the marrow and discard the skin.

6. Combine the aubergines, peppers and marrow in a medium-sized mixing bowl.

7. Chop and mix thoroughly until the mixture is well combined.

8. Add the salt, black pepper, garlic, lemon juice, vegetable oil and parsley. Blend thoroughly.

9. Chill for at least 2 hours before serving.

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