Jerusalem artichoke puree topped with oven-baked eggplant and vinegar

Jersusalem artichoke puree with aubergine

4
  • 14 Ingredients
  • Mild

Make a puree of artichoke and serve together with baked aubergine. Perfect as an appetizer or together with a nice of fish dish or fried halloumi.

What to shop

Serves {0} portions
Jersusalem artichoke puree
800 g jordärtskockor
5 dl milk
100 g butter
salt
Oven baked aubergine
2 pcs auberginer
salt
olivolja
1 tbsp Santa Maria Paprikapulver
Vinaigrette
2 pcs shallots
1.5 dl olivolja
1 dl kalamataoliver
1 pot parsley
0.5 dl Santa Maria Kapris
0.5 pc red chilli
2 tbsp apple cider vinegar
salt
Santa Maria Tellicherry Black Pepper

How to prepare

Artichoke puree

  1. Rinse the Jerusalem artichokes thoroughly and cut them into smaller pieces. Put them in a saucepan, add the milk and butter and cover with a baking sheet paper. Let it simmer until the artichokes are really soft.
  2. Strain but save the cooking liquid. Mix the artichokes into a smooth puree with some of the cooking liquid to the desired consistency. Season with salt.

Oven baked aubergine

  1. Pre heat the oven to 225 °C.
    Cut the aubergine in halves and place on an oven tray with baking paper. Add salt, drizzle with some olive oil and bake in the oven for 20 minutes.
  2. Take out the aubergines and season with paprika powder and bake for another 1-2 minutes. Take out and cover them so they stay warm.

Vinaigrette

  1. Finely chop and fry the shallot in olive oil until soft.
  2. Chop the olives and parsley and add to the onion along with, capers, chili and apple cider vinegar. Season with salt and black pepper and remove from the stove.

Serving

  1. Scoop out the aubergine from its peel and serve with the puree topped with the vinaigrette.

Santa Maria is a part of the world food and flavouring division of Paulig group