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Oven Roasted Eggplant & Rosemary Butter


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Ingredients

400 g

Oven Roasted Eggplant & Rosemary Butter

  • 1 large eggplant
  • 600 g Cream (not thickened)
  • 500 g cold water
  • 1 teaspoon Celtic Sea Salt
  • 1 tablespoon rosemary
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Recipe's preparation

    Egglplant preparation
  1. Thinly slice a large eggplant into strips and roast in the oven on 180degrees for 20 mins

  2. Blitz in Thermie on speed 5 for 30 seconds or until it's reached your preferred consistency

  3. Take out & set aside

  4. Butter preparation
  5. Put the butterfly into the Thermie

  6. Pour in the cream

  7. Blitz on speed 4 for about 2 mins (or until fat has separated from liquid)

  8. Remove the butterfly and strain the liquid from the butter, you can even take it out of the bowl and use your hands to squeeze the liquid (buttermilk) out

  9. Add the cold water & mix for 10 seconds on speed 4

  10. Strain the liquid from the butter again & squeeze any excess out

  11. Putting it altogether
  12. Add the eggplant, salt & rosemary to the butter and mix on speed 4 for 20 seconds

  13. Serving suggestions
  14. Spread on crackers and top with half a cherry tomato or anchovy

  15. Use in pullpart loaves or scrolls

  16. Serve with cheese on a cheeseboard

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Accessories you need

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Tip

Save the buttermilk, you can make bread with it, it freezes ok too.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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