Fresh Food

Alan Postill in the hotel kitchen

FRESH FOOD: Aubergine

Poor Man's Caviar

Scoop out flesh of roasted aubergines

“This dish gets its name as the men who used to fish for sturgeon would eat this for lunch. It’s basically an aubergine purée.”

“Roast two aubergines for 1 hour and 20 minutes at 200 degrees. Let them cool then cut them open and scoop out the creamy flesh from the leathery skin.”

“Chop up a clove of garlic finely rubbing it with salt on the chopping board with the back of a knife to purée it and release the flavour. You can also use a pestle and mortar.”

Blend aubergines to a smooth puree

“Now chop up a good handful of fresh basil and coriander. Add the garlic and herbs and a few twists of black pepper and squeeze in the juice of half a lemon. Whizz it in the blender or mash it with a fork.”

“Poor Man’s Caviar tastes great with grilled tuna steak or swordfish. It’s good for barbies and can be eaten simply as a dip like guacamole.”