Gastronomixs

Aubergine crème with miso and basil

A delicious rich crème with a smoky barbecue flavour.

Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.

Makes approximately 1200g.

Aubergine crème with miso and basilEnlarge

Ingredients

5

 

aubergines

200

g

burnt miso with honey

20

g

basil

1

clove

garlic, crushed

100

ml

olive oil

30

g

balsamic vinegar

As needed:

 

xanthan gum

As needed:

 

salt and pepper

Preparation method

Serving suggestions

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