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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

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.

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