Filter
Reset
Sort ByRelevance
J3NET
Grilled eggplant with avocado cream
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergine transversely into round slices of 1 cm thick. Sprinkle with salt on both sides and leave for 10 minutes.
-
Pour the lemon under the hot tap and grate the skin very thinly. Cut the mint leaves into thin slices. Peel the avocados, remove the kernel and put the pulp in the food processor. Mix the creme fraiche through it. Mix it without twisting fresh mint and lemon zest and season with salt and pepper.
-
Heat a grill pan or barbecue. Dab the slices of eggplant dry with kitchen paper. Brush them thinly with olive oil and grill them until about 1 minute per side. If required, keep them warm in a warm oven. Serve the eggplant slices topped with avocado cream and sprinkle with pomegranate seeds.
Blogs that might be interesting
-
25 minAppetizerpumpkin, oil, (sea salt, (freshly ground) pepper, Red pepper, mild curry powder, vegetable stock, tomatoes, fresh coriander,curry broth with roasted pumpkin
-
15 minAppetizerlettuce, onion, unsalted butter, wheat flour, vegetable stock of tablet, creme fraiche,lettuce soup
-
130 minAppetizerbavette roulade, peeled unsalted pistachio nuts, arugula, Pecorino Romano, cremaceto classico,bavette tagliata with pecorino romano and pistachio
-
40 minAppetizerMussels, stoneleeks, mustard, soft cream butter, coarsely ground sea salt, coarsely ground black pepper, manzanilla sherry,fragrant mussel packets
Nutrition
795Calories
Fat114% DV74g
Protein16% DV8g
Carbs6% DV19g
Loved it