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French · Dessert

Aubergine Galette in brown butter

Weeknight-friendly Aubergine Galette with the brown butter we come back to again and again. Big flavour, short shopping list.

4.5 from 3,094 cooks
Prep25 min
Cook40 min
Serves6
LevelMedium
Free to cook
Aubergine Galette in brown butter
Method

How to cook it

Prep everything first: chop the aromatics, measure the brown butter elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the aubergine and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the creme fraiche and the rest of the brown butter flavours, letting them cook out for a minute until fragrant.

Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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