Theodore Kyriakous Warm Puree of Aubergine (Eggplant)

1. 1

   Char the aubergines thoroughly (on a BBQ or under the grill).

2. 2

   Once blackened, place them in a plastic bag and leave them to cool; once cool, they are easy to peel.

3. 3

   Chop the aubergine pulp and use either a pestle and mortar or a food processor or blender to reduce the pulp to a puree.

4. 4

   Heat the milk, cream, butter and nutmeg in a saucepan and add the pureed aubergine; ctir to combine, then simmer this mixture for 15 minutes, during which time it should begin to thicken slightly.

5. 5

   Transfer the puree to a serving jug or dish, season to taste with salt and pepper, and serve with the chopped parsley on top.

No nutritional information available.

No additional tips available.