Almagro Aubergines with a Red Pepper Sauce with seasoned Tomatoes and Mussel Confit
Roast the red peppers, peel and blend adding the Hollandaise sauce.
Peel the tomatoes, dice and add a little bit of salt and add cider vinegar.
Make a garlic oil. Clean the mussels and poach them at 60º.
Cut the aubergine from top to bottom, remove part of the flesh without breaking the skin.
Chop the flesh finely and mix with the seasoned tomatoes. Stuff the aubergine with tomato and the red pepper sauce.
Place the mussel confit on top of the aubergine and decorate with the chives and the red pepper sauce.
Ingredients
Directions
Roast the red peppers, peel and blend adding the Hollandaise sauce.
Peel the tomatoes, dice and add a little bit of salt and add cider vinegar.
Make a garlic oil. Clean the mussels and poach them at 60º.
Cut the aubergine from top to bottom, remove part of the flesh without breaking the skin.
Chop the flesh finely and mix with the seasoned tomatoes. Stuff the aubergine with tomato and the red pepper sauce.
Place the mussel confit on top of the aubergine and decorate with the chives and the red pepper sauce.