Aubergine Caviar from Sud de France by Caroline Conran
This simple recipe comes from Gruissan, the captivating circular village surround by saltwater lagoons on the coast by Narbonne. It must have originally come into the repertoire when Spain was rule...
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Ingredients
- 1-2 dried bird chillis, crumbled
- ¼ tsp of dried thyme or leaves of 3 or 4 sprigs of fresh thyme
- salt
- 200 ml best olive oil
- lemon juice according to taste
- 3 large aubergines
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