Aubergine Caviar Bolognese – A Rich Seductive Meat-Free Alternative
A rich and versatile sauce, this Aubergine Caviar Bolognese is a delicious meat-free alternative to classic Bolognese. Oven-roasted aubergines are cooked until soft and creamy, then blended into a fragrant tomato sauce seasoned with cumin, coriander, sumac, and chili flakes for a bold, smoky depth of flavor. A final sprinkling of flaked almonds adds a delightful crunch, while the sauce’s glossy texture makes it perfect for pasta, grains, meats, or a dip.
Why Roasting Aubergines Creates the Best Texture
Oven-roasted aubergines develop a soft, creamy, and juicy texture, unlike frying, which creates a firmer texture, roasting aubergines enhances their natural sweetness and gives them a silky, melt-in-the-mouth consistency. This makes them an ideal base for Mediterranean-inspired recipes, pairing beautifully with tomato sauce, hummus, or yogurt.
What Is Aubergine Caviar? The Story Behind This Unique Sauce
The word ‘caviar’ is a term created in the 60’s and refers to the above-mentioned technique of roasting whole aubergines, removing the soft juicy flesh, and originally whipping with garlic, lemon, and oil, creating a delicious creamy dip or sauce. Adding the word ‘caviar’ to the recipe was a way of making the vegetable dip seem more fancy and desirable.
How to Use Aubergine Caviar Bolognese – Pasta, Meats, and More
Serve this delicious sauce with pasta (such as this Spicy Aubergine Caviar Pasta pictured below) alongside rice, with grilled vegetables, fish, chicken, beef or lamb. Spread onto toast or serve with bread and cheese. You could also treat it like a shakshuka and crack some eggs into it.
Recipe: Aubergine Caviar Bolognese
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Aubergine Caviar Bolognese
Ingredients
- 2 large aubergines
- 1 red onion chopped fine
- 2 garlic cloves crushed
- 1 tsp dried chilli flakes
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 2 tsp sumac
- 1 tin whole tomatoes
- 1 tbsp red wine vinegar
- 1 tsp raw sugar
- 150ml vegetable or chicken stock
- Salt and pepper
- Olive oil
- 4 heaped tbsp flaked almonds
Instructions
- Preheat oven to 200°C. Cut the ends off each aubergine, then cut in half lengthways. Pierce the flesh a few times with a knife then rub with olive oil and sprinkle with salt. Bake for 40 – 45 minutes or until flesh is browned, collapsed, and very soft.
- Heat oil in a saucepan over medium heat and fry onions, garlic along with a good pinch of salt until soft. Add cumin, coriander and chilli flakes, and cook gently for 1 minute. Make sure onions and spices don’t dry out. Add a splash of oil if needed.
- Next, add tinned tomatoes, stock, vinegar and sugar, bring to a boil, then cover and turn to simmer for 20 minutes.
- When aubergines are ready, remove from the oven and let them cool for 5 minutes. Using a spoon, scrape out the flesh from the aubergine casing. Chop with a large knife until almost like a mash / puree.
- To finish the sauce: add the mashed aubergine to the tomato sauce along with the sumac. Bring to a boil again then cover and turn to simmer for 10 more minutes.
- Remove pan from heat, add a squeeze of lemon juice, a very generous pouring of olive oil and finally stir through flaked almonds. Taste and season with salt and pepper as needed. The sauce should be thick and glossy.