In a pot over medium heat, combine the first 5 ingredients and cook until reduced to a thick syrup. Reserve until the aubergines have been cooked.
To cook the aubergines, place them on a hot fire or in coals until soft and blackened. Alternatively, grill in the oven or roast at 230°C to achieve the same result. The skin should be crisp and literally charcoal. Remove from the grill and transfer to a Thermomix jug or blender. Blend with the syrup immediately, and allow to cool and then refrigerate.
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