
Devices & Accessories
Aubergine papeton with tomato coulis
Prep. 20 min
Total 2 h
6 portions
Ingredients
Papeton
-
aubergines cut in pieces (approx. 3 cm)1000 g
-
garlic clove1
-
olive oil50 g
-
slightly salted butter for greasing
-
wheat flour for dusting
-
eggs4
-
semi-skimmed milk50 g
-
salt3 pinches
-
ground cayenne pepper1 pinch
-
hot water for bain-marie
Tomato coulis
-
garlic cloves3
-
white onions cut in halves100 g
-
olive oil30 g
-
ripe tomatoes cut in halves600 g
-
caster sugar1 tsp
-
fresh thyme leaves1 pinch
-
salt3 pinches
-
ground white pepper2 pinches
-
fresh basil leaves chopped10
Nutrition per 1 portion
Calories
262 kcal /
1089 kJ
Protein
8 g
Fat
19 g
Carbohydrates
16 g
Fibre
6 g
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