Thread: Syn free sauce thickening

Hi All

Something I find really useful for thickening sauces and/or for bulking out dishes such as spag bol is to peel an aubergine and remove the seeds. Dice or blitz the flesh and add to your dish and cook it out. If you want you can cook it in the oven or microwave first and peel and seed afterwards. Because it’s pretty much tasteless it adds bulk without taking over the flavour.

I use tomato puree to thicken my gravy