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Aubergine papeton with tomato coulis

Aubergine papeton with tomato coulis
3.0 2 ratings
Prep. 20min
Total 2 h
6 portions
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Ingredients

Papeton
  • aubergines cut in pieces (approx. 3 cm)
    1000 g
  • garlic clove
    1
  • olive oil
    50 g
  • slightly salted butter for greasing
  • wheat flour for dusting
  • eggs
    4
  • semi-skimmed milk
    50 g
  • salt
    3 pinches
  • ground cayenne pepper
    1 pinch
  • hot water for bain-marie
Tomato coulis
  • garlic cloves
    3
  • white onions cut in halves
    100 g
  • olive oil
    30 g
  • ripe tomatoes cut in halves
    600 g
  • caster sugar
    1 tsp
  • fresh thyme leaves
    1 pinch
  • salt
    3 pinches
  • ground white pepper
    2 pinches
  • fresh basil leaves chopped
    10

Difficulty

easy

Nutrition per 1 portion

Protein 8 g
Calories 1089 kJ / 262 kcal
Fat 19 g
Fiber 6 g
Carbohydrates 16 g

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