[cooked-sharing]
Tiempo de preparación30 minsTiempo de cocción10 minsTiempo Total40 mins
Almagro Aubergines with a Red Pepper Sauce with seasoned Tomatoes and Mussel Confit
INGREDIENTS
6 Almagro aubergines embuchadas
Hollandaise sauce
500 grs red peppers
500 grs fresh tomatoes
Cider vinegar
Olive oil
Garlic
12 mussels
Salt
METHOD
Red pepper sauce
1
Roast the red peppers, peel and blend adding the Hollandaise sauce.
Seasoned tomatoes
2
Peel the tomatoes, dice and add a little bit of salt and add cider vinegar.
Mussel confit
3
Make a garlic oil. Clean the mussels and poach them at 60º.
PRESENTATION
4
Cut the aubergine from top to bottom, remove part of the flesh without breaking the skin.
5
Chop the flesh finely and mix with the seasoned tomatoes. Stuff the aubergine with tomato and the red pepper sauce.
6
Place the mussel confit on top of the aubergine and decorate with the chives and the red pepper sauce.
CategoríaAubergines
Ingredientes
INGREDIENTS
6 Almagro aubergines embuchadas
Hollandaise sauce
500 grs red peppers
500 grs fresh tomatoes
Cider vinegar
Olive oil
Garlic
12 mussels
Salt
