Aubergine Puree

This one`s an unusual alternative to mashed potato.


2 large firm aubergines (bulbous)

1 dessertspoon flour

1 dessertspoon good butter

S & P


Prick and grill or bake aubergines till flesh gives when squeezed.  Remove flesh and chop roughly. Discard skins and any seedy sections.

Make a roux in a frying pan ie, melt butter, add flour, mixing continuously.  When you have a creamy roux, add the aub flesh slowly, mixing and working the mixture constantly with the back of a wooden spoon, keep working it till it is a smooth, creamy puree.  Add S & P and serve.