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.
4 medium aubergines
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
- Preheat the oven to 200c.
- 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.
- 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.
- Mix in the aubergine, cheese and lemon juice. Season with the salt and pepper and keep warm.