Filter
Reset
Sort ByRelevance
JIM F.
Aubergine coconata with cocoa
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the pine nuts in a dry, hot frying pan and allow to cool.
-
Heat the oil and fry the aubergine cubes brown and cooked. Using a slotted spoon, remove them from the pan and pour 2/3 of the oil out of the pan.
-
Fry the onion and celery in glass in the remaining shortening for about 3 minutes.
-
Stir in the tomato puree and cook for about 5 minutes. Add the vinegar and tomatoes and cook for about 3 minutes.
-
Put in the raisins, capers, olives, sugar and cocoa and fry for about 5 minutes.
-
Add the eggplant again and mix in the basil and pine nuts. Allow to cool to room temperature.
-
Roast the ciabatta bread, cut into slices and serve with the caponata.
Blogs that might be interesting
-
15 minSmall dishsesame seed, soft goat cheese, cucumber, black plum without pit, liquid honey,goat cheese with sesame and pruneaux
-
15 minSmall dishDutch shrimp, mayonnaise, lime, coriander, mango, chili powder, lime,shrimp cocktail with mango
-
15 minAppetizerunroasted hazelnuts, caraway seed, thick juice apple, French mustard, apple cider vinegar, walnut oil, oak leaf lettuce melange, cooked beetroot,beets salad with roasted hazelnuts
-
25 minLunchsalmon fillet, stir-fry oil, sunflower oil, black peppercorns, lamb's lettuce, fine leaf lettuce, mayonnaise, lemon juice, grated horseradish, garlic, fresh parsley, sherry,salad of roasted salmon with horseradish mayonnaise
Nutrition
545Calories
Sodium0% DV0g
Fat48% DV31g
Protein22% DV11g
Carbs17% DV50g
Fiber0% DV0g
Loved it