Aubergine papeton with tomato coulis

Aubergine papeton with tomato coulis

3.0 2 évaluations

Prép. 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

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Provence on your table 10 Recettes
International

Tu pourrais aussi aimer...

Steamed aubergine and ricotta lasagne

1h 25min

Lamb’s lettuce cream soup, Broccoli with olive sauce

45min

Falafel Waffle

40min

Couscous with apricots, hazelnuts and feta, mixed vegetables

1h 15min

New potato and asparagus salad with dill pesto

40min

Duchess casserole with vegetables

1h 15min

Provençal tart

1h 15min

Trout mousse

5min

Courgette and cod lasagne

1h

Aubergine mille-feuille with yoghurt and mustard sauce

40min

Courgette omelette

40min

Courgette side dish

30min