Gastronomixs

Beurre noisette aubergine purée

The intense, nutty flavour of the beurre noisette is completely absorbed by the aubergine during cooking. 

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

Beurre noisette aubergine purée

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Ingredients

 

aubergine 

100 

butter 

 

 

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 composition with red mullet, rosemary, garlic, and courgette. 
  • As a component in a composition with honey, sesame seeds, and bacon. 

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