Theodore Kyriakous Warm Puree of Aubergine (Eggplant)

• 700 g aubergines
• 25 ml whole milk
• 25 ml double cream
• 75 g butter
• 1 nutmeg, grated
• 1 tablespoon flat leaf parsley, finely chopped
• sea salt, to taste
• fresh ground pepper, to taste

1. Char the aubergines thoroughly (on a BBQ or under the grill).
2. Once blackened, place them in a plastic bag and leave them to cool; once cool, they are easy to peel.
3. Chop the aubergine pulp and use either a pestle and mortar or a food processor or blender to reduce the pulp to a puree.
4. Heat the milk, cream, butter and nutmeg in a saucepan and add the pureed aubergine; ctir to combine, then simmer this mixture for 15 minutes, during which time it should begin to thicken slightly.
5. Transfer the puree to a serving jug or dish, season to taste with salt and pepper, and serve with the chopped parsley on top.

aubergines, milk, cream, butter, nutmeg, flat leaf parsley, salt, fresh ground pepper

Taken from www.food.com/recipe/theodore-kyriakou-s-warm-pur-e-of-aubergine-eggplant-142238 (may not work)