Aubergine and Walnut Caviar

Recipe Title: Aubergine and Walnut Caviar

Tags: Aubergine, Walnut, Caviar, Gourmet, Vegetarian, Appetizer

Estimated Calories: 320 kcal per serving

Ingredients:

• 2 large aubergines
• 1 cup walnuts, toasted
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Aubergines: Prick the aubergines all over with a fork and place them on a baking sheet. Roast in the preheated oven for about 45 minutes, turning occasionally, until the skin is charred and the flesh is tender.

3. Toast Walnuts: While the aubergines are roasting, toast the walnuts in a dry pan over medium heat for about 5 minutes, stirring frequently, until golden and aromatic. Set aside to cool.

4. Peel and Chop Aubergines: Once the aubergines are cool enough to handle, peel off the charred skin and roughly chop the flesh.

5. Blend Ingredients: In a food processor, combine the aubergine flesh, toasted walnuts, minced garlic, olive oil, lemon juice, and balsamic vinegar. Blend until smooth and creamy.

6. Season: Taste and season with salt and pepper as desired.

7. Chill and Serve: Transfer the mixture to a serving bowl, cover, and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish with freshly chopped parsley before serving.

Notes:

• This caviar pairs wonderfully with crusty bread or as a dip with fresh vegetables.
• For an added flavor dimension, consider adding a pinch of smoked paprika or cumin.