200°C · 15-30 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdBraised Aubergine with Pomegranate
This unique aubergine dish is based on a recipe from 'Cooking Like a Chef', one of Gordon Ramsay's cookbooks. I braise the aubergine with red onion, butter beans, and pomegranate seeds along with the juice of this exotic fruit. This makes the aubergine tender and full of flavour. Served with fresh feta, grilled sourdough bread, a green salad with pumpkin seeds and fresh herbs, and homemade basil dressing.
Braised Aubergine with Pomegranate
Aubergine, tomatoes, mixed salad, red onion, garlic, pomegranate seeds, fresh chives, dill, mint, and parsley, butter beans (lima beans), smoked paprika, cumin seeds, ras el hanout (contains turmeric, coriander seeds, liquorice, ginger, cinnamon, lavender, spearmint, oregano), pumpkin seeds, raisins, feta made from pasteurised sheep's and goat's milk, multigrain sourdough bread (wheat flour, rye flour and sourdough, barley, yeast), baking soda, homemade basil dressing (fresh basil, sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper, and salt), pepper and salt, sunflower oil.
Allergens: ei, gluten, lactose, mosterd, sulfiet.
Microwave
Heat the braised aubergine loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Briefly warm the sourdough bread in a toaster or oven if available. Serve with the green salad and dressing (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the braised aubergine covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons), adding the sourdough bread for the last 2-3 minutes. Serve with the green salad and dressing (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.