Balsamic Aubergine Purée

• 500 ml balsamic vinegar
• 250 g honey
• 115 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 t