Aubergine Caviar Bolognese Recipe – Multiple Use Sauce
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Sauce & Salsa

Aubergine Caviar Bolognese

Spiced with cumin, coriander, sumac and chilli flakes

by Justina Sullivan

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large pan with a spoon filled with aubergine caviar bolognese

Table of Contents

  • Aubergine Caviar Bolognese – A Rich Seductive Meat-Free Alternative
  • Why Roasting Aubergines Creates the Best Texture
  • What Is Aubergine Caviar? The Story Behind This Unique Sauce
  • How to Use Aubergine Caviar Bolognese – Pasta, Meats, and More
  • Recipe: Aubergine Caviar Bolognese

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.

Multiple use sauce for pasta, grains, meats and vegetables

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.

Nacho chip dipped into Aubergine Caviar Bolognese
Aubergine caviar blended with tomato and spices

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.

brown ceramic bowl filled with Spicy Aubergine Caviar Pasta, topped with yoghurt, dill and za'atar
Spicy Aubergine Caviar Pasta

Similar Recipes on flaevor.com

  • Spicy Aubergine Caviar Pasta
  • Spiced Feta Stuffed Aubergines
  • Fragrant Aubergine Coconut Curry
  • Category: Vegetarian Recipes

Recipe: Aubergine Caviar Bolognese


large pan with a spoon filled with aubergine caviar bolognese
Print Recipe

Aubergine Caviar Bolognese

A delicious alternative to classic meat-based bolognese sauces using a base of aubergine and tomato, cumin, coriander, chilli, sumac and almonds
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Servings: 4 – 6

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. 

Tags

  • Aubergine Recipes

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