Caviale di melanzane
Mashed aubergines is a popular dish in most Mediterranean countries including south Italy, where you can find aubergine caviar in various versions with all sorts of herbs and spices. It is mostly served as a starter with breadsticks or crostini. This is the real simple version, which can be made over a bonfire at the beach. And by adding a pinch of chili or replacing mint with parsley, basil or coriander you can easily bring out your own favourite flavours.
1 clove of garlic
1 lemon (juice)
olive oil, salt, pepper and paprika
Grill the whole aubergines in the oven or even the embers of a bonfire until the skin blackens and the meat feels soft (15-30 minutes depending on the temperature of the oven)
Cut off the stem and peel off the skin, while the aubergines are still hot.
Mash the meat with a fork adding lemon juice and olive oil along the way
Stir in salt, pepper, crushed garlic and paprika, when to have a nice paste and leave it in the fridge to cool for a couple of hours
Sprinkle the aubergine caviar with mint before serving.