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Almagro Aubergines Tempura, stuffed with Boletus Edulis and baby eel

Almagro Aubergines Tempura, stuffed with Boletus Edulis and baby eel

Tiempo de preparación30 minsTiempo de cocina25 minsTiempo total55 mins
INGREDIENTS
 3 small Almagro aubergines
 40 g Boletus edulis
 30 g baby eel
 1 garlic clove
 Flour to batter
 2 ml extra virgin olive oil
Ingredients for the sauce
 3 medium onions
 1 carrot
 2 red tomatoes
 1 ml red wine
METHOD
For the sauce
1

Sauté the diced onion then add the carrot and tomato.

2

Once the vegetables have softened, add the wine with the aubergine juice and reduce.

3

Boil for 15 minutes. Add salt to taste, blend and keep hot.

Aubergine filling
4

Chop garlic and sauté, add the mushrooms in small cubes and once sauteed add the baby eels.

5

Proceed by cleaning the aubergine skin and stem. Cut off the bottom and drain the aubergine.

6

Stuff and wrap in plastic to mould and give shape.

How to prepare tempura
7

Mix the flour with really cold water to get a smooth paste. Dip the aubergines and fry in oil.

8

Brown for 1 minute.

PRESENTATION
9

Add a little bit of sauce to the base and arrange the aubergines on top.

10

Garnish with a sprig of rosemary, crispy aubergine skins and dehydrated tomato skin.

Category

Ingredients

INGREDIENTS
 3 small Almagro aubergines
 40 g Boletus edulis
 30 g baby eel
 1 garlic clove
 Flour to batter
 2 ml extra virgin olive oil
Ingredients for the sauce
 3 medium onions
 1 carrot
 2 red tomatoes
 1 ml red wine

Directions

METHOD
For the sauce
1

Sauté the diced onion then add the carrot and tomato.

2

Once the vegetables have softened, add the wine with the aubergine juice and reduce.

3

Boil for 15 minutes. Add salt to taste, blend and keep hot.

Aubergine filling
4

Chop garlic and sauté, add the mushrooms in small cubes and once sauteed add the baby eels.

5

Proceed by cleaning the aubergine skin and stem. Cut off the bottom and drain the aubergine.

6

Stuff and wrap in plastic to mould and give shape.

How to prepare tempura
7

Mix the flour with really cold water to get a smooth paste. Dip the aubergines and fry in oil.

8

Brown for 1 minute.

PRESENTATION
9

Add a little bit of sauce to the base and arrange the aubergines on top.

10

Garnish with a sprig of rosemary, crispy aubergine skins and dehydrated tomato skin.

Almagro Aubergines Tempura, stuffed with Boletus Edulis and baby eel
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