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Tarttails with braised eggplant and focaccia
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Ingredients
Directions
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Cut the aubergines into cubes of two cm.
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Heat two thirds of the olive oil in a skillet.
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and fry the aubergine cubes with the onion, turning brown.
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Spoon the tomato puree through and bake for another two minutes.
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Halve the green and black olives.
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Then add the vinegar, sugar, capers, olives and the water.
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Let the aubergine mixture covered over a quarter of an hour, gently simmering until the aubergine is very soft.
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If necessary, bake the focaccia according to the instructions on the packaging.
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Sprinkle the tarttails with salt and freshly ground pepper and brush them thinly with olive oil.
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Bake the tartar tarts in a hot grill pan in a maximum of six minutes.
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They stay rosé inside.
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Put the braised eggplant on plates and place the tartar next to it.
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Serve the focaccia separately.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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