Aubergine puree

Creation by Kemal Demirasal, Alancha restaurant, Istanbul, Turkey.

Aubergine puree

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aubergines (around 150g)



organic butter



basil cream






pepper and salt

Preparation method

  • Grill the aubergines until tender.
  • Peel the skin off.
  • While still lukewarm, add the butter and a tablespoon of the basil cream.
  • Season to taste with salt and pepper.
  • Add one tablespoon of lime juice.
  • Mash until well blended and it becomes a purée.

Serving suggestions

  • Use in a composition with bottarga and mushrooms. 
  • 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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