- TM 31
Ingredients
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
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Thinly slice a large eggplant into strips and roast in the oven on 180degrees for 20 mins
Blitz in Thermie on speed 5 for 30 seconds or until it's reached your preferred consistency
Take out & set aside
Put the butterfly into the Thermie
Pour in the cream
Blitz on speed 4 for about 2 mins (or until fat has separated from liquid)
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
Add the cold water & mix for 10 seconds on speed 4
Strain the liquid from the butter again & squeeze any excess out
Add the eggplant, salt & rosemary to the butter and mix on speed 4 for 20 seconds
Spread on crackers and top with half a cherry tomato or anchovy
Use in pullpart loaves or scrolls
Serve with cheese on a cheeseboard
Egglplant preparation
Butter preparation
Putting it altogether
Serving suggestions
Tip
Save the buttermilk, you can make bread with it, it freezes ok too.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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