Jersusalem artichoke puree with aubergine

Artichoke puree

1. Rinse the Jerusalem artichokes thoroughly and cut them into smaller pieces. Put them in a saucepan, add the milk and butter and cover with a baking sheet paper. Let it simmer until the artichokes are really soft.
2. Strain but save the cooking liquid. Mix the artichokes into a smooth puree with some of the cooking liquid to the desired consistency. Season with salt.

Oven baked aubergine

1. Pre heat the oven to 225 °C.
   Cut the aubergine in halves and place on an oven tray with baking paper. Add salt, drizzle with some olive oil and bake in the oven for 20 minutes.
2. Take out the aubergines and season with paprika powder and bake for another 1-2 minutes. Take out and cover them so they stay warm.

Vinaigrette

1. Finely chop and fry the shallot in olive oil until soft.
2. Chop the olives and parsley and add to the onion along with, capers, chili and apple cider vinegar. Season with salt and black pepper and remove from the stove.

Serving

1. Scoop out the aubergine from its peel and serve with the puree topped with the vinaigrette.