Name: Confit aubergine, aubergine purée, smoked ricotta
Yield: Serves 8 starter portions
Ingredients: 35 g pinenuts – dry toasted over medium heat until golden; 400 g aubergine (cooked weight); 500 ml olive oil/canola blend; sumac – to sprinkle; 10 limes – the zest; 500 ml lime juice; 1 g garlic – grated on a microplane; 25 ml lemon juice; 5 g salt; 85 ml yoghurt; 160 g ricotta; olive oil – to drizzle; 1 lemon – the zest; lime zest – to finish; 4 Japanese (long) aubergines; 1 root of ginger – peeled; 8 pieces Evan’s focaccia grilled – 1 per serving

Preparation info

Serves 8
starter portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

My first trip to New York City, and the first restaurant I ate at was Indochine. We got this plate of confit aubergine in lime and ginger. I have been trying to replicate it ever since. Make sure you have a freshly grilled piece of focaccia ready with this.

Ingredients

Confit aubergine

4 Japanese (long) aubergines
500 ml olive oil/canola blend
500

Method

Slice the aubergines into 3 cm-wide rounds and place in a tray. To make the confit aubergine, combine the oil, lime juice and zest in a jug. Grate in the ginger and pour the liquid over the tray of aubergines. Keep the tray on top of a warm oven until the aubergines are soft. Refrigerate for a few

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Confit aubergine, aubergine purée, smoked ricotta

Ingredients

Confit aubergine

Method

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