Aubergine papeton with tomato coulis

Aubergine papeton with tomato coulis

3.0 2 évaluations

Préparation 20min

Total 2h

6 portions

Ingrédients

Papeton

aubergines cut in pieces (approx. 3 cm)
1000 g
garlic clove
1
olive oil
50 g
slightly salted butter for greasing
wheat flour for dusting
eggs
4
semi-skimmed milk
50 g
salt
3 pinches
ground cayenne pepper
1 pinch
hot water for bain-marie

Tomato coulis

garlic cloves
3
white onions cut in halves
100 g
olive oil
30 g
ripe tomatoes cut in halves
600 g
caster sugar
1 tsp
fresh thyme leaves
1 pinch
salt
3 pinches
ground white pepper
2 pinches
fresh basil leaves chopped
10

Niveau

facile

Infos nut. par 1 portion

Protides 8 g

Calories 1089 kJ / 262 kcal

Lipides 19 g

Fibre 6 g

Glucides 16 g

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Également présenté dans

Provence on your table 10 Recettes
International

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