Antipasti

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 red and green pepper
  • 1 (approx. 250 g) Aubergine
  • 7-10 Tbsp Salt
  • 1-2 TABLESPOONS Flour
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp dried chili
  • 400 g oblong shallots
  • 1 Garlic clove
  • 100 g Sugar
  • 100 ml Red wine
  • 4 Bay leaves
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Basil
  • 1 TEASPOON Rosemary needles
  • 1 TABLESPOON Lemon oil
  • 40 g Salami
  • 7-10 Tbsp Parsley and slice of lemon

Directions

  1. 1

    Clean and wash the peppers and cut them into wide strips. Put them on a baking tray and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 20 minutes. Let it cool down a bit and peel off the skin. In the meantime, wash the aubergine and cut into thin slices. Salt and leave to stand until the vegetables start to draw water. Dab dry with kitchen paper.

  2. 2

    Turn in flour and tap lightly. Fry in hot oil for about 4 minutes. Season with dried chilli. Peel shallots and garlic, chop garlic. Caramelise the sugar in a pan. Deglaze with red wine and 100 ml water while stirring. Add shallots, garlic and bay leaf. Season with salt and pepper. Let it boil down for about 10 minutes while turning constantly. Then drain. Drizzle red pepper and aubergine with some olive oil and serve garnished with basil. Mix green pepper with rosemary and lemon oil.

  3. 3

    Season with salt and pepper. Let it boil down for about 10 minutes while turning constantly. Then drain. Drizzle red pepper and aubergine with some olive oil and serve garnished with basil. Mix green pepper with rosemary and lemon oil. Serve with shallots and salami. Garnish with parsley and lemon slice. Add black olives and capers to taste

  4. 4

    Plate: Pillivuyt