Lemon 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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  • 250 ml canola/olive oil blend
  • 10 g thyme
  • 1 clove garlic – grated on a microplane
  • 4 medium-sized aubergines – peeled (400 g)
  • 20 ml lemon juice


In a pot over low heat, cook the garlic and thyme in olive oil. Do not colour the garlic.

Slice the peeled aubergines equal-sized rounds (halve the larger pieces). Add the aubergines to the pot with the lemon juice.

Cook for 30–40 minutes or until the aubergines are completely soft but have not coloured.

Remove the thyme sprigs and transfer the remainder to a Thermomix jug or blender. Blend on high speed until a smooth purée forms. Pass the purée through a drum sieve and reserve.

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