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
Charcoal/gas/electric grill
Vinaigrette
How it's done
Charcoal/gas/electric grill
With the lid down, grill the aubergines over/on a very high heat (approx. 250°C) for approx. 20 mins., until the skin is black and separates from the flesh. Remove, allow to cool slightly, remove the skin.
Vinaigrette
Combine the balsamic, oil, harissa, syrup and sesame seeds. Add the raspberries, crush finely, season. Plate up the aubergines, season with salt. Drizzle the vinaigrette on top of the aubergines, garnish with the mint.
| Serve with: | Toast |
|---|---|
| Tip: | Instead of harissa, use another type of chilli paste. |
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