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