Charred aubergine and garlic whipped butter with grilled tomatoes
Compound butters are a wonderful way of incorporating more flavour into your dishes. This charred aubergine, garlic and marjoram whipped compound butter is served with capers and a touch of lemon zest for that perfect balance of acidity. We serve ours simply with toasted sourdough, but this butter can be melted down and used to cook any ingredients from fish to vegetables for an added burst of flavour.
Ingredients
Metric
Imperial
Charred aubergine
- 2 aubergines, whole
- 2 tbsp of olive oil
- 1 pinch of salt, to season
Grilled tomatoes
- 1 handful of cherry tomatoes, on the vine
- 2 tbsp of olive oil
- 1 pinch of salt, to season
Whipped compound butter
- 400g of unsalted butter, room temperature and softened
- 2 tbsp of marjoram
- 2 garlic cloves
- 1 anchovy fillet, chopped
- 1 tbsp of capers, finely chopped
- 1 lemon, zested
Garnish
- 1 handful of caper berries
- 1 lemon, zested
- 1 pinch of salt, to season
- 1 pinch of ground black pepper, to season
- 2 slices of sourdough bread, toasted
Method
Begin by preparing the grilled aubergine. Drizzle the aubergine with olive oil and season with salt
- 2 aubergines, whole
- 2 tbsp of olive oil
- 1 pinch of salt, to season
Prepare the grill for direct cooking. When ready, place the aubergine on the grill
Cook for 5–7 minutes before turning over and grilling the other side. Once the skin has slightly charred and the aubergine flesh has softened, remove from the grill and leave for a couple of minutes to cool slightly
Peel any overly charred skin off of the aubergines, then finely chop the flesh
Coat the cherry tomatoes in olive oil then season well with flaky sea salt
Toss the cherry tomatoes in olive oil and season with salt, then grill for 5 minutes, or until they are tender
- 1 handful of cherry tomatoes, on the vine
- 2 tbsp of olive oil
- 1 pinch of salt, to season
Add the aubergine flesh to a food processor along with the butter, marjoram, garlic cloves, anchovy, capers and lemon zest
- 400g of unsalted butter, room temperature and softened
- 2 tbsp of marjoram
- 2 garlic cloves
- 1 anchovy fillet, chopped
- 1 tbsp of capers, finely chopped
- 1 lemon, zested
Blend until smooth, then spoon onto a serving plate
Serve along with the sourdough toast, and garnish with a handful of caper berries, grilled cherry tomatoes, lemon zest, salt and pepper
- 1 handful of caper berries
- 1 lemon, zested
- 1 pinch of salt, to season
- 1 pinch of ground black pepper, to season
- 2 slices of sourdough bread, toasted
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