Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergines
Sauce
Broccoli & kohlrabi rice
Serve & garnish
How it's done
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Aubergines
Halve the aubergines lengthwise and make 6 diagonal incisions into each half. Scatter with salt and drizzle with oil.
Bake: for 40-50 mins. in the centre of an oven preheated to 180 °C (convection).
Sauce
Boil the pears in the boiling water for approx. 15 mins. until soft, drain. In a food processor, finely puree the pears and all the ingredients up to and including the yoghurt, season.
Broccoli & kohlrabi rice
In a food processor, very finely chop the broccoli and kohlrabi (to the size of grains of rice), place in a frying pan. Add the sesame seeds, salt and pepper. Fry everything over a medium heat for approx. 10 mins., stirring constantly, until the vegetables are cooked.
Serve & garnish
Divide the pear sauce between 2 plates, arrange the baked aubergines on the sauce, then top the aubergines with the broccoli & kohlrabi rice. Mix the lamb's lettuce with the lime juice and add to the dish with the spring onions, drizzle with a little maple syrup and serve at once.
| Tip: | If you don't like kohlrabi, you can substitute it with cauliflower or just use broccoli. |
|---|---|
| Tip: | Broccoli rice makes a wonderfully simple alternative to rice in all kinds of dishes. |
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