Canapes: aubergine with caviar

This is a recipe from Tina Nordström, a famous TV chef in Sweden.

Aubergine canape with caviar

1 aubergine

olive oil

1/2 jar caviar (it is salmon caviar in the original recipe but any other kind will do)

1/2 red onion, finely chopped

1/2 bunch of dill, chopped

Peel the aubergine and slice into 1/2 centimeter wide slices. Heat up olive oil in a frying pan, medium heat, and fry the slices until soft and golden. You need quite a lot of olive oil for this. When done, let cool and then chop them up. Mix the aubergine with the other ingredients, put in the fridge until cool and serve on baguette or crisp bread.

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