1. Char the aubergines thoroughly (on a BBQ or under the grill). Once blackened, place them in a plastic bag and leave them to cool; once cool, they are easy to peel. 2. Chop the aubergine pulp and use either a pestle and mortar or a food processor or blender to reduce the pulp to a purée. 3. Heat the milk, cream, butter and nutmeg in a saucepan and add the puréed aubergine; ctir to combine, then simmer this mixture for 15 minutes, during which time it should begin to thicken slightly. 4. Transfer the purée to a serving jug or dish, season to taste with salt and pepper, and serve with the chopped parsley on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
