Aubergine crème with coriander and crème fraîche

Roasting the aubergine intensifies the flavour and enhances the structure. Vary by using different types of green herbs, such as basil or tarragon.

Makes 750g.

Aubergine crème with coriander and crème fraîche

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olive oil

As needed:


Maldon salt



lime, juice



extra vierge olive oil


crème fraîche



coriander, chopped

As needed:


salt and pepper

Preparation method

  • Cut the aubergines in half.
  • Cut a criss-cross pattern into the flesh and rub with a freshly cut piece of garlic.
  • Drizzle with olive oil, sprinkle with sea salt and sprigs of rosemary and wrap in aluminium foil.
  • Bake in an oven at 200°C for approximately 30 minutes. 
  • Spoon out the aubergine flesh and chop finely.
  • Heat the chopped aubergine in a frying pan with a small amount of oil and allow the moisture to evaporate.
  • Transfer the flesh to a measuring jug and mix with the extra vierge olive oil, lime juice and crème fraîche until you have the desired flavour and consistency.
  • Add the coriander and mix to a fine consistency using a hand-held blender.
  • Season to taste with salt and pepper. 

Serving suggestions

  • As an aperitif snack with crostinos.
  • As a dip for raw vegetables or grissinis (type of breadsticks).
  • As a vegetable garnish, e.g. with tuna, radish, celery or fennel.

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