Aubergine puree

A creamy aubergine cream that can be used both hot and cold. Delicious as a dip or vegetable garnish!

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

Makes 250g.

Aubergine puree

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basil leafs



lime, juice

As needed:


salt and pepper

Preparation method

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

Serving suggestions

  • Use in a dish 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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