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
Mixture
Tomato sauce
Aubergine balls
How it's done
Aubergines
Heat the oil in a non-stick frying pan. Reduce the heat, add the aubergines and mushrooms, stir fry for approx. 10 mins. Add the tomato puree and garlic, mix, season, transfer to a bowl, leave to cool slightly.
Mixture
Add the bread and all the other ingredients up to and including the egg to the aubergines, knead by hand to form a compact mass, cover and leave to stand for approx. 20 minutes.
Tomato sauce
Heat the oil in a pan. Add the shallot, sauté for approx. 3 mins. Pour in the wine and reduce almost completely. Add the tomatoes, bring to the boil, season.
Aubergine balls
Shape the aubergine mixture into approx. 16 balls. Heat the oil in the same pan. Fry the aubergine balls in batches for approx. 8 mins. all over. Remove, serve with the tomato sauce, sprinkle with the reserved parmesan and oregano.
| That fits: | Pasta |
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