Creating Wines of Distinction

Aubergine, Pine Nuts, Parmesan, Basil, Parsley

Yields 2 portions

Enjoy with the Creation Syrah, Grenache



1 baby aubergine (about 7 – 8 cm in length)

10 ml Creation olive oil

2 sprigs thyme

10 g butter

2 pinches salt

Trim off the stem part and slice in half lengthways.

Score the flesh and marinate overnight in olive oil and thyme.

In a hot pan with butter, sear the scored side of the aubergine.

Place it on a baking tray, season with the salt and place another piece of butter on top.

Place in the oven for about 10 minutes on 180° C.

Aubergine Purée:

1 whole aubergine

1/4 clove garlic (sliced)

20 g salted butter

2 pinches of salt

50 ml cream

10 g Parmesan cheese (finely grated)

Peel the aubergine and roughly dice.

Panfry in butter till golden brown.

Season with salt.

Add cream to the pan and reduce for 2 minutes over low heat.

Add sliced garlic and reduce rapidly.

Pour into a bar blender or use a hand blender with the Parmesan to get it as smooth as possible.

Season to taste.

Chef’s tip: If mixture splits, add some butter till it binds again.

Parsley Oil:

This oil is for the splash on the plate

50 g parsley

20 ml Creation olive oil

Make sure the parsley is clean and dry.

Blend the parsley with the oil till well combined and a beautiful shocking green.

Strain till only the green oil remains.

Chef’s tip: If the parsley is still wet, the oil will be dull and look emulsified.


Fresh baby basil leaves

Parmesan shavings

Pine Nuts:

10 g pine nuts

Roast the pine nuts in the oven for about 5 minutes.


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