- 5 aubergines
- 7 banana shallots sliced
- 60g cumin
- 200g raisins soaked in warm water for 1 hour
- fine salt
- black pepper
- 25g double cream
- 100g chicken stock
- Lemon juice/fruit vinegar to season
Aubergine Puree
Ingredients
Method
Caramelise shallots in one pan, season
Meanwhile dice aubergines into small mirepoix and caramelize in another pan, season, when dark golden add the caramelized shallots, raisins and cumin and sweat for 2 minutes
Add stock and cream and reduce by half, stirring to avoid burning
Blend for 5 minutes in blender and strain through chinois, check seasoning
Keeps in airtight container for up to 5 days in fridge
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