At the centre of this dish is the hearty, versatile Aubergine. The mildly smoky flavour gives this delicate vegan dish a unique and distinctive taste. It’s easy to prepare in advance and is as pretty as a picture, so guaranteed to wow your dinner party guests.
SERVES 4 PEOPLE
What you’ll need:
Aluminium foil | Blender | Sieve | Piping Bag | Mandolin or Meat Slicer | Greaseproof Paper | Baking Tray x 2
Top Tip: Prepare the purées and aubergine crisps in advance. This will give you time to spend assembling the dish perfectly for your guests.
Prepare the Aubergine Purée
Step 1: Pre-heat the oven to 190C / 170C Fan. Cut one aubergine in half and score the flesh. Season with salt.
Step 2: Wrap each aubergine half in a tin foil parcel, drizzle with olive oil, garlic and fresh thyme. Make sure to leave some gaps in the parcel to allow air to circulate. Place in the oven and roast for 40-45 mins until the aubergine feels soft through the foil.
Step 3: Remove from the oven and allow to steam for 10 minutes.
Step 4: Scrape the flesh out into a blender (discard the skin) add the garlic and blend until smooth.
Step 5: Rub the purée through a sieve to create a silky, smooth texture then decant into a piping bag and tie the end.
Step 6: Store in the fridge until needed.
Prepare the Pine Nut Purée
Step 1: Gently simmer the pine nuts in water until soft. This should take approximately 20 minutes. To check if that the pine nuts are ready to purée, take one out and squeeze. It should crush easily.
Step 2: Drain the water and then add to blender and purée until smooth. Add a drop of water to loosen, if required.
Step 3: Rub the purée through a sieve then decant into a piping bag and tie the end.
Step 4: Store in the fridge until needed.
Prepare the Aubergine Crisp
Step 1: Pre-heat the oven to 120C / 100C Fan.
Step 2: Finely slice one aubergine on a mandolin or meat slicer. You will need 12 slices in total. They need to be paper thin, to make sure they crisp up.
We recommend creating a few more than 12 as the crisps are fragile.
Step 3: Brush each aubergine slice with olive oil and salt lightly. Place onto a baking tray, lined with greaseproof paper. Place another sheet of greaseproof on top and weigh down with another baking tray.
Step 4: Place into the oven and back for 10 minutes.
Step 5: Turn the oven down to 90C / 70C Fan and continue to cook. Check every 10 minutes until the aubergine is a light brown in colour and crisp.
Step 6: Carefully remove the aubergine crisps from the baking tray and place on a wire cooling rack, over a baking sheet to cool.
These can then be stored in an airtight container, between sheets of greaseproof paper, at room temperature ready for you to use.
Prepare the Pesto
Simply add Pine Nuts, fresh Basil, Olive Oil and Garlic to a blender and blitz.
Assemble the Dish
Step 1: Place one aubergine crisp in the centre of each plate.
Step 2: Pipe a small dot of aubergine purée in one corner of the aubergine crisp. Pipe another small dot of the pine nut purée next to it, then alternate the purées, along the length of your crisp.
Step 3: Place an aubergine crisp on top and repeat step 1 and 2 two more times, but do not add a crisp to the third layer of purée.
Step 4: Decorate the assembled Mille Feuille with micro leaves such as baby coriander, sprinkle on the crispy onions and drizzle the basil pesto on the plate to finish.
Step 5: Serve and enjoy!
SERVES 4 PEOPLE
What you’ll need:
Aluminium foil | Blender | Sieve | Piping Bag | Mandolin or Meat Slicer | Greaseproof Paper | Baking Tray x 2
| For the Aubergine Purée: 1 Aubergine 1g Salt Olive Oil 1 Garlic Clove, peeled 1 Sprig of Thyme |
For the Pine Nut Purée: 100g Pine Nuts 360ml Water Squeeze of Lemon Juice |
For the Aubergine Crisp: 1 Aubergine 1g Salt Olive oil |
For the Pesto and Garnish: 25g Pine Nuts 40g Fresh Basil 75ml Olive Oil 1 Garlic Clove, peeled Crispy Onions and Micro Leaves to garnish |
Top Tip: Prepare the purées and aubergine crisps in advance. This will give you time to spend assembling the dish perfectly for your guests.
Prepare the Aubergine Purée
Step 1: Pre-heat the oven to 190C / 170C Fan. Cut one aubergine in half and score the flesh. Season with salt.
Step 2: Wrap each aubergine half in a tin foil parcel, drizzle with olive oil, garlic and fresh thyme. Make sure to leave some gaps in the parcel to allow air to circulate. Place in the oven and roast for 40-45 mins until the aubergine feels soft through the foil.
Step 3: Remove from the oven and allow to steam for 10 minutes.
Step 4: Scrape the flesh out into a blender (discard the skin) add the garlic and blend until smooth.
Step 5: Rub the purée through a sieve to create a silky, smooth texture then decant into a piping bag and tie the end.
Step 6: Store in the fridge until needed.
Prepare the Pine Nut Purée
Step 1: Gently simmer the pine nuts in water until soft. This should take approximately 20 minutes. To check if that the pine nuts are ready to purée, take one out and squeeze. It should crush easily.
Step 2: Drain the water and then add to blender and purée until smooth. Add a drop of water to loosen, if required.
Step 3: Rub the purée through a sieve then decant into a piping bag and tie the end.
Step 4: Store in the fridge until needed.
Prepare the Aubergine Crisp
Step 1: Pre-heat the oven to 120C / 100C Fan.
Step 2: Finely slice one aubergine on a mandolin or meat slicer. You will need 12 slices in total. They need to be paper thin, to make sure they crisp up.
We recommend creating a few more than 12 as the crisps are fragile.
Step 3: Brush each aubergine slice with olive oil and salt lightly. Place onto a baking tray, lined with greaseproof paper. Place another sheet of greaseproof on top and weigh down with another baking tray.
Step 4: Place into the oven and back for 10 minutes.
Step 5: Turn the oven down to 90C / 70C Fan and continue to cook. Check every 10 minutes until the aubergine is a light brown in colour and crisp.
Step 6: Carefully remove the aubergine crisps from the baking tray and place on a wire cooling rack, over a baking sheet to cool.
These can then be stored in an airtight container, between sheets of greaseproof paper, at room temperature ready for you to use.
Prepare the Pesto
Simply add Pine Nuts, fresh Basil, Olive Oil and Garlic to a blender and blitz.
Assemble the Dish
Step 1: Place one aubergine crisp in the centre of each plate.
Step 2: Pipe a small dot of aubergine purée in one corner of the aubergine crisp. Pipe another small dot of the pine nut purée next to it, then alternate the purées, along the length of your crisp.
Step 3: Place an aubergine crisp on top and repeat step 1 and 2 two more times, but do not add a crisp to the third layer of purée.
Step 4: Decorate the assembled Mille Feuille with micro leaves such as baby coriander, sprinkle on the crispy onions and drizzle the basil pesto on the plate to finish.
Step 5: Serve and enjoy!
