Ingredients
700 g aubergines
25 ml whole milk
25 ml double cream
75 g butter
1 nutmeg, grated
1 tablespoon flat leaf parsley, finely chopped
sea salt, to taste
fresh ground pepper, to taste
Method
Sources
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Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dehydrated ube powder — baking, ice cream, drinks, natural purple
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Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dehydrated ube powder — baking, ice cream, drinks, natural purple
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Char the aubergines thoroughly (on a BBQ or under the grill). Once blackened, place them in a plastic bag and leave them to cool; once cool, they are easy to peel. Chop the aubergine pulp and use either a pestle and mortar or a food processor or blender to reduce the pulp to a puree. 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. Transfer the puree to a serving jug or dish, season to taste with salt and pepper, and serve with the chopped parsley on top.