[cooked-sharing]
Tiempo de preparación30 minsTiempo de cocción25 minsTiempo Total55 mins
Almagro Aubergines Tempura, stuffed with Boletus Edulis and Baby Eel
INGREDIENTS
3 small Almagro aubergines
40 grs boletus edulis
30 grs 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 sautéed 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.
CategoríaAubergines
Ingredientes
INGREDIENTS
3 small Almagro aubergines
40 grs boletus edulis
30 grs 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
