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Auberginentpot with a Zucchini Paprikarelish

Auberginentpot with a Zucchini Paprikarelish

Ingredients for Auberginentpot with a Zucchini Paprikarelish

AmountIngredient
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>


 

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