IngredientsAubergine caviar : 2 aubergines Thyme Rosemary Crème fraîche 100ml cream 8ml white wine vinegar
1 Pomegranate Whole wheat bread 1 Lemon Salt and pepper Mint
Aubergine caviar: cut the aubergine in half. Score the flesh with a knife in a criss cross fashion.
Drizzle with olive oil.
Take the rosemary and thyme and stuff the aubergine with it. One half with rosmary and the other half with thyme.
Season with salt and pepper and drizzle again with olive oil.
Put the two halves back together and wrap them in aluminum foil. Bake in a preheated oven (200 °C) for 40 minutes.
Unwrap them and scoop out the rosemary and thyme with a spoon. Scrape out all the flesh and chop it with a knife.
Roast the aubergine' flesh in a pan with olive oil for 2 minutes.
Crème fraîche: Add white wine vinegar in the cream and let it rest for 20 minutes. Stir every now and again.
Add the crème fraîche and a bit of lemon juice to the aubergine caviar. Mix and season.
Spread aubergine caviar on the whole wheat bread and add the pomegranate seeds and a bit of mint on the the top to garnish.