Balsamic Aubergine Purée

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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 500 ml balsamic vinegar
  • 250 g honey
  • 115 g tamarind
  • 125 ml soya sauce
  • 2 oranges – the zest
  • 4 medium-sized aubergines – about 400 g


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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