Balsamic Aubergine Purée

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 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