Auberginentpot with a Zucchini Paprikarelish
Ingredients for Auberginentpot with a Zucchini Paprikarelish
Amount | Ingredient |
---|---|
1 large | Abergine (diced) |
200 grams | Ricotta |
300 grams | Cream |
3 pc | Eggs |
1 tbsp | Corn flour |
2 pcs | Zucchini (grated) |
something | Pepper and Salt |
180 ml | Vinegar |
90 grams | Sugar |
1 tsp | Mustard seeds |
1 pc | Apple (green, peeled and diced) |
1 pc | Pears (peeled, diced) |
2 pcs | Peppers (red + green, finely diced) |
Auberginentpot with a Zucchini Paprikarelish Directions
First heat the oven to 200 ° C.
6 small ramekins about 200 ml capacity have ausfetten
Add the eggplant cubes can be best in a colander and sprinkle with salt, wash about 20 minutes warten.Die eggplant cubes and drain (really drain well)
Mix the ricotta with sour cream creamy
Fold into the ricotta and eggs, then corn flour
The eggplant cubes and add salt and pepper Zucciniraspel
Place the mixture into the ramekins in a water bath and covered with aluminum foil about 40 minutes to cook
For the relish, the sugar and vinegar with the mustard seeds in a pot of melted heated until the sugar is
Then add apples, pears and pepper dice, boil and simmer 30 minutes more easily let p>