Aubergine turret with parsley sauce

Name: aubergine turret with parsley sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 aubergines; 1 twig rosemary; 6 tablespoons olive oil; 1 teaspoon tomato paste tin a 70 g; 1 clove garlic finely shredded; 1 veal schnitzel in small blocks; 4 tablespoons boiled wine sauerkraut bag of 500 g; 100 ml whipped cream; 2 tablespoons White wine; pot meat fond a 380 ml; 1 bag fresh parsley (30 g), stripped of stalks; 1 meat tomato in 4 even slices

A tasty recipe. The main course contains the following ingredients: meat, aubergines, rosemary, olive oil, tomato puree (tin a 70 g), garlic (finely chopped), veal schnitzel (in small cubes), cooked wine sauerkraut (bag of 500 g), whipped cream, white wine, beef stock (a 380 ml), fresh parsley ((30 g), stalked) and meat tomato (in 4 even slices).

Ingredients

Kitchen Stuff

baking paper
blender

Directions

Preheat the oven to 175 ° C.
From aubergines cut 8 slices of 1/2 cm thick.
Cut the rest of aubergine into very small cubes.
Place blocks in a sieve, sprinkle lightly with salt and let it drain.
Pair of fine rosemary needles very finely.
Mix 2 tbsp in oil with tomato puree, rosemary, half of garlic, 1/2 tsp salt and pepper to taste.
Rub eggplant slices with tomato oil.
Place slices on baking sheet lined with parchment and let it cook in the middle of oven for 30 minutes.
Turn aubergine slices halfway through baking time.
Meanwhile, with kitchen paper of the top layer of aubergine cubes, salt and damp.
Squeeze or squeeze moisture out of squares.
Fry 2 tbsp oil in frying pan and stir-fry for 2 min.
Add leftover oil and eggplant cubes.
Turn the fire low and place the lid on the pan.
Blend the mixture for 20 minutes, stirring occasionally.
After 10 minutes, add sauerkraut, half of whipped cream and remaining garlic.
Season with salt and pepper.
Bring fondue with wine in saucepan and season to taste with salt and pepper.
Parsley leaves stirring in the fond, in 30 sec.
let it dwindle.
Immediately remove from the pan with a skimmer and add ice-cold water in a container.
Pour out parsley from water, let it drain.
Take a fire.
Stir in whipped cream and parsley, beat with foam until frothy sauce.
Place eggplant slices on each plate.
Put slice of meat tomato on it.
Spread the aubergine mixture over it and cover the turret with eggplant slice.
Give sauce around it..