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Bacon steaks with eggplant and pointed pepper
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Ingredients
Directions
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Cut the caps of the peppers and remove the seeds.
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Cut the peppers into thin rings and mix them in a bowl with vinegar, 1 tablespoon of olive oil and some salt and pepper.
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Rub the bacon patties with salt, freshly ground black pepper, 1 tablespoon balsamic vinegar and 1 tablespoon of olive oil.
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Roast the bacon patties in a hot frying pan in 8-10 minutes until crispy brown and done.
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Cut the aubergine lengthwise into 6 slices, brush them thinly with olive oil and roast them in a hot grill pan for 4-6 minutes until softened and browned.
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Beat in a bowl 1 tablespoon of balsamic vinegar with 2 tablespoons of olive oil and honey into a dressing.
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Serve the roasted aubergines and bacon patties on a plate.
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Sprinkle the sauce over it and garnish with arugula and pepper salad.
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Menu suggestion for: tomato salad with small pieces of feta and a chopped onion.
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Na: tropical fruit salad with a roll of vanilla ice cream and lemon cut.
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15 minMain dishtraditional olive oil, raw vegetables, couscous, herbal broth in pot, tap water, eggplant, balsamic dressing, Bettine Blanc goat cheese 50,marinated eggplant with couscous and goat cheese
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35 minMain dishlime, black peppercorns, garlic, olive oil,lime-pepper rub
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20 minMain dishWhite rice, Broccoli, sunflower oil, onion, garlic, chicken breast, garam masala, fresh cream cheese, almond shavings,creamy chicken korma with broccoli
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110 minMain dishbeef sukadelap, wheat flour, mild olive oil, medium-sized onion, garlic, lean bacon cubes, Farnese Fantini Montepulciano red wine, San Marzano canned tomatoes, fresh Italian spice mix, mushrooms for pasta, fresh pappardelle,beef in red wine with pasta
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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