Aubergine caviar

Think baba ganoush but less Lavantine and smoky and more Gallic and garlicky (évidemment). Ingredients: 2 aubergines 1 head of garlic (not a clove, the whole head) The juice of half a lemon Fresh thyme Olive oil A 4cm chunk of Parmesan (sometimes I use feta instead, roughly 100g) ½ tsp. salt   Method: Slice […]