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Recipes
| Melanzane Trifolate (Sautéed Aubergines) |
| A favourite recipe from Daniela Renno, this classic Italian way with aubergines can be served hot or cold. Lovely as a side dish with a meal, or as a topping for bruschetta. |
| Ingredients |
500 g aubergines, topped and tailed
1 tsp salt to sprinkle
1 clove of garlic, peeled
a small bunch of parsley – about 5 g
40 g olive oil
salt and freshly ground black pepper
2 tsp balsamic vinegar (optional)
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| Method |
- Cut the aubergine into 2 cm cubes and place in the Varoma. Sprinkle the salt over them, toss gently and put the Varoma on the Varoma lid for 30 minutes to drip. Discard any liquid that drips onto the lid.
- Place the garlic and parsley into the TM bowl. Chop 5 seconds/Speed 7.
- Add the oil, aubergine cubes and several grinds of black pepper. Cook 15 minutes/100°C/Reverse Blade Direction/Speed Spoon.
- Taste, add more salt if necessary, and stir in the balsamic vinegar if using.
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