- 2 aubergines
- 2garlic cloves
- 50ml olive oil
- 50ml chicken stock
- 6tbsp double cream
- 1tbsp sherry vinegar
- Sea salt
Aubergine purée
Ingredients
Method
Peel and slice the garlic. Cut the aubergines in half, and score the inside. Season with a little salt, sprinkle with the olive oil and cook in the oven at 165c for 30-40 minutes.
Spoon out the flesh, and heat in a pan with the stock, sherry vinegar and cream.
Puree in a blender, and adjust seasoning.
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