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
Tomato sauce
Fry the aubergines
Stew
Garlic & yoghurt dressing
Utensils
One casserole dish (approx. 24 cm in diameter) with lid
How it's done
Tomato sauce
Heat the oil in a pan. Add the onion and all the other ingredients up to and including the cayenne pepper, sauté for approx. 3 mins. Add the tomato puree and tomatoes, cook briefly, season with salt. Reduce the heat, cover and simmer for approx. 15 mins., stirring occasionally.
Fry the aubergines
Heat the oil in a non-stick frying pan. Salt the aubergines, fry in batches over a medium heat for approx. 3 mins. on each side. Remove.
Stew
Layer the tomato sauce, aubergines and tomatoes in the casserole dish. Finish with a layer of tomato sauce, cover and simmer over a low heat for approx. 25 mins.
Garlic & yoghurt dressing
Mix the yoghurt with all the remaining ingredients, serve with the stew. Sprinkle the pine nuts on top.
| Serve with: | Flatbread |
|---|
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