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Betty Bossi Koch-Center
How it's done
Brush the aubergines with oil, place on a baking tray lined with baking paper.
Approx. 45 mins. in the centre of an oven preheated to 180°C, turning 3 times. Remove, allow to cool slightly. Halve the aubergines lengthwise, scrape the aubergine flesh away from the skin using a spoon, place in a sieve, drain the aubergine, place in a measuring cup along with the tomato puree, then puree. Add the soya beans and puree briefly.
Mix the olives with all the other ingredients up to and including the salt, mix into the puree. Using a cutter (approx. 8 cm in diameter), arrange the tartare on 4 plates. Top with caper berries and shallot rings. Brush both sides of the toast bread with oil, toast in a hot frying pan for approx. 1 min. on each side, serve with the tartare.
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