Roast Aubergine With Bean Purée Recipe

Ingredients For Roast Aubergine With Bean Purée Recipe

• 2 Aubergines
• 2 tablespoon Olive oil
• 2 tablespoon Vegetable oil
• 2 Onions
• 2 tablespoon Non dairy butter
• 300 milliliter Vegetable Stock
• Sea salt
• Freshly ground black pepper
• 150 milliliter Non dairy milk
• 2 Bay leaves
• 2 tablespoon Non dairy butter
• 400 gram Tinned cannellini beans
• Sea salt
• Freshly ground black pepper
• 50 gram Tamarind paste
• 100 milliliter Vegetable Stock
• 1 tablespoon Agave syrup
• 1 tablespoon Cornflour
• Coriander
• 1 tablespoon Vegetable oil
• 2 Onions
• 0.5 Leek
• 2 Small carrots
• 1 stick Celery
• 0.5 Garlic bulb
• 1 tablespoon Tomato paste
• 0.5 teaspoon Marmite
• 1 sprig Rosemary
• 1 Bay leaf
• 2 sprig Thyme
• 3 White peppercorns
• 0.25 teaspoon Coriander seeds
• 0.25 teaspoon Fennel seeds
• 0.5 Garlic bulb
• 1 tablespoon Vegetable oil
• 2 Onions
• 0.5 Leek
• 2 Small carrots
• 1 stick Celery
• 1 tablespoon Tomato paste
• 1 sprig Rosemary
• 1 Bay leaf
• 2 sprig Thyme
• 3 White peppercorns
• 0.25 teaspoon Coriander seeds
• 0.25 teaspoon Fennel seeds
• 2 Aubergines
• Sea salt
• 2 tablespoon Olive oil
• 2 tablespoon Vegetable oil
• 2 Onions
• 2 tablespoon Non dairy butter
• 300 milliliter Vegetable Stock
• 400 gram Tinned cannellini beans
• 150 milliliter Non dairy milk
• 2 Bay leaves
• 2 tablespoon Non dairy butter
• Freshly ground black pepper
• Sea salt
• 1 tablespoon Cornflour
• 50 gram Tamarind paste
• 100 milliliter Vegetable Stock
• 1 tablespoon Agave syrup