Aubergine papeton with tomato coulis
TM5 TM6

Aubergine papeton with tomato coulis

3.0 (2 ratings)

Ingredients

Papeton

  • 1000 g aubergines, cut in pieces (approx. 3 cm)
  • 1 garlic clove
  • 50 g olive oil
  • slightly salted butter, for greasing
  • wheat flour, for dusting
  • 4 eggs
  • 50 g semi-skimmed milk
  • 3 pinches salt
  • 1 pinch ground cayenne pepper
  • hot water, for bain-marie

Tomato coulis

  • 3 garlic cloves
  • 100 g white onions, cut in halves
  • 30 g olive oil
  • 600 g ripe tomatoes, cut in halves
  • 1 tsp caster sugar
  • 1 pinch fresh thyme leaves
  • 3 pinches salt
  • 2 pinches ground white pepper
  • 10 fresh basil leaves, chopped

Nutrition
per 1 portion
Calories
1089 kJ / 262 kcal
Protein
8 g
Carbohydrates
16 g
Fat
19 g
Fibre
6 g

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