Cocotte’s aubergine caviar side recipe | Taste of France®
Makes: 1 For the aubergine For the seed topping 1Cut the aubergine/eggplants into half and score a cross with a sharp knife. Place in a roasting tray or dish.
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Ingredients
- 150 g aubergine or eggplant
- 1 clove of garlic, whole
- 8 g peanut butter
- 15 g onion
- Sprinkle of salt
- Dash of lemon juice
- 1 slice of sourdough bread, to serve
- 2 tbsp seeds
- 2 tbsp pomegranate seeds
- 4 tbsp chilli oil
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