Beurre noisette aubergine purée

The intense, nutty flavour of the beurre noisette is completely absorbed by the aubergine during cooking. The butter slowly turns into beurre noisette when baking the aubergine.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Recipe per piece.

Beurre noisette aubergine purée

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As needed:


salt and pepper

Preparation method

  • Cut the aubergine into equal-sized cubes of 1cm. 
  • Slowly fry the aubergine in the butter until brown. 
  • Remove the excess fat as soon as the aubergine is cooked. 
  • Blend the aubergine into a coarse purée and season to taste with salt and pepper. 

Serving suggestions

  • As a component in a dish with red mullet, rosemary, garlic, and courgette. 
  • As a component in a dish with honey, sesame seeds, and bacon. 
  • As a component in a dish with beef neck, Jerusalem artichoke, and artichoke.

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