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
Ricotta cream
Garnish
How it's done
Aubergines
Spread the aubergines on a baking tray lined with baking paper. Sprinkle with salt, leave to absorb for approx. 10 mins. Dab with kitchen towel, brush with oil.
To roast
Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool.
Ricotta cream
Mix the ricotta with all of the ingredients up to and including the ras el hanout, season. Spoon approx. 1 tbsp of ricotta cream onto each of the aubergines, make into crescent shapes, secure with toothpicks.
Garnish
Garnish the aubergine parcels with redcurrants and micro greens.
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