Smoked Aubergine Purée
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Step 1 of 6
1 of 6
Roast the aubergines directly over charcoal or an open flame until completely blackened.
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What you are cooking with
- 2 each Aubergine, medium
- 10 g Garlic confit
- 30 g Cultured labneh
- 20 ml Olive oil
- 10 ml Lemon juice
- to taste Maldon sea salt