Spiced Aubergine, Tomato And Parsley Oil
Recipe courtesy of The Black Pig
·
Serves 4
Ingredient
·
5 local eggplants·
salt and black pepper, to taste·
1/2 teaspoon cumin·
1/4 cup olive oil·
2 cloves garlic, chopped·
chicken stock, enough to cover the eggplant·
1/2 teaspoon cream
5 local eggplants
Recipe
1. Preheat oven to
350°F.2. Slice eggplants
in half, lengthwise. Place on a well oiled tray. Sprinkle with salt, pepper,
cumin, olive oil and garlic. Roast in the oven for 20 minutes.3. Peel off the
eggplant skin and discard. Place the eggplant in a pot. Add the chicken stock
to cover and bring to a boil. Cook for 15 minutes slowly over low heat. Add a
drop of cream and cook for another 5 minutes. Reduce and make sure it is not
too liquid. Pass through the food processor. Season to taste.4. Place aubergine
purée in a jar or ramekin. Add a thin layer of tomato concasse (recipe below).
Drizzle with parsley oil (recipe below). Garnish with fresh parsley leaves.
Serve with toast.