Serving a puree cold or warm

https://www.greatbritishchefs.com/recipes/tuna-escabeche-aubergine-puree

I'm planning to make this tuna recipe as a starter for a dinner party this weekend. Working on the planning for the day now. Would you serve the aubergine purée warm or cold? It's not specified. The rest of the dish seems to be served cold. I'm not quite sure how the puree would taste cold.

Edit: Any other raw /tataki style tuna starter ideas welcome!

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