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.