Aubergine purée

Serves: 4

The base for a rich braise or stew is often half the dish.

A magic potato mash or a creamy polenta; anything with celeriac, cauliflower, semolina and of course, parmesan, cream, butter and salt.

So here is your next base and it is seriously amazing.

The next time you pour a bottle of red wine into your casserole and set aside hours of slow cooking, you must try this purée.

Magic.

Ingredients

4 medium aubergines
30gm butter
30gm plain flour
380ml full-fat milk (we added a dash or two of pouring cream in addition)
75gm parmesan cheese, grated
1 lemon, juice only
Salt and freshly ground pepper

Method

1. Preheat the oven to 200c.
2. Roast the aubergines whole for 30 minutes until soft. Remove from the oven and allow to cool. Peel, chop and mash well using a fork.
3. In a pan over a medium-heat, make a roux: melt the butter and add the flour and cook, stirring for 2 minutes. Add the milk and stir until you have a thick white sauce.
4. Mix in the aubergine, cheese and lemon juice. Season with the salt and pepper and keep warm.