Essex boy's caviar

Ingredients
4 large aubergines (try not to substitute with Asian brinjals)
2 clove of garlic
2 tbsp of cumin seeds (may use cumin powder)
2 handfuls of coriander leaves with stalk
Juice of a lemon
4 tbsp of extra virgin olive oil
Salt and pepper

Method
1. After washing and drying the aubergines, grill them whole in the oven (200'C-250'C) until the insides are tender. Check this by piercing or scalping the skin with a spoon, it should tear apart fairly easily. It works best if the aubergines are wrapped with foil individually, the steam will do the trick. Before going any further, leave the aubergines to cool down to room temperature.

2. Peel the garlic, after which, using a mortar or food processor or even with a bottom of a used jar, pound the cumin seeds and garlic together until a slight pasty consistency is reached.

3. When the aubergines have cooled, pry out the fillings while discarding the skin.

4. In a bowl, stir and mix the paste and the aubergines.

5. Roughly chop the coriander leaves with its stalk and add this to the mixture.

6. Finally pour in the lemon juice, extra virgin olive oil and add salt and pepper to taste.

The 'caviar' is best eaten with grilled Italian bread, e.g ciabatta and usually an accompaniment to pasta.

- Contributed by reader Aris Azman

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