Confit aubergine, aubergine purée, smoked ricotta


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

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.


Confit aubergine

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


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