Tumbet with beurre blanc | Recipe | V-ZUG Thailand

Ingredients

• 1 tbsp olive oil
• 100 g aubergines
• 50 g onions
• 200 g butter
• ¼ bunch of garden herbs
• ¼ clove of garlic
• 1½ tsp salt
• Some pepper
• 200 g waxy potatoes
• 50 g tomatoes
• 30 g dried tomatoes preserved in oil
• Some salt
• 3 shallots
• 10 g ginger
• 80 ml white Vermouth
• 80 ml white port wine
• 80 ml white wine
• 700 ml vegetable bouillon
• 200 ml tomato juice
• 50 g dried tomatoes preserved in oil
• 5 g yuzu kosho
• 220 g butter
• 1 lemon
• ½ tsp salt
• ¼ tsp pepper
• Herbs and edible flowers