Aubergine purée

steve bennett

steve bennett

3rd February 2012
steve bennett

Aubergine purée

Lighter alternative to Aubergine caviar.


  • 2 aubergines
  • 2garlic cloves
  • 50ml olive oil
  • 50ml chicken stock
  • 6tbsp double cream
  • 1tbsp sherry vinegar
  • Sea salt


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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