Aubergine escalopes au gratin with bean filling for aiwar sour cream

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 can(s) (425 ml) Kidney beans
  • 2 Onions
  • 0?$? Garlic cloves
  • 8 TABLESPOONS Olive oil
  • 2 TEASPOONS freeze-dried rosemary
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 (approx. 300 g) Aubergine
  • 1 (approx. 200 g) red pepper
  • 200 g Schmand
  • 150 g Aiwar
  • 0?$? Branches of rosemary
  • 125 g grated gouda cheese
  • 75 g soft butter
  • 1/2 (approx. 250 g) Baguette bread
  • baking paper

Directions

  1. 1

    Pour the beans into a sieve, rinse with water, drain well. Peel and chop the onions. Peel garlic and chop finely. Heat 2 tablespoons of oil in a saucepan. Briefly sauté the onions, about half of the garlic and 1 tsp. dried rosemary in it. Add the beans, deglaze with 100 ml water, bring to the boil and season with salt and pepper. Simmer for 4-5 minutes, stirring several times. Mash with a potato masher

  2. 2

    Wash the aubergine, cut off the ends. Cut the aubergine lengthwise into approx. 20 thin slices (preferably with a slicing machine). Place the slices side by side on a baking tray, sprinkle thinly with salt. Leave to stand for about 10 minutes.

  3. 3

    Clean, wash and finely dice the peppers. Mix sour cream and aiwar. Season with salt and pepper. Wash the rosemary and shake dry. Dab aubergine slices dry. Heat 6 tablespoons of oil in a pan. Sear the aubergine in it in portions on both sides over high heat, remove. Set the pan aside

  4. 4

    Spread the bean purée over the aubergine slices, fold halfway down. Place them side by side on a baking tray lined with baking paper and sprinkle with cheese. Spread rosemary twigs on the baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes.

  5. 5

    Mix butter and remaining garlic. Cut the baguette open, spread the cut surfaces with garlic butter. Place the bread on a rack with the cut surface facing upwards and bake for 6-8 minutes on the rail above the baking tray at the same temperature

  6. 6

    Re-heat the oil in the frying pan that has been set aside. Add paprika and 1 teaspoon dried rosemary. Fry for 3-4 minutes while turning, season with salt and pepper

  7. 7

    Remove the aubergine and bread from the oven, cut the bread into strips. Arrange aubergine on serving plates, sprinkle with paprika and garnish with rosemary. Add bread and aiwar sour cream

Nutrition Facts

KCAL
820 kcal
CARBS
54 g
FATS
55 g
PROTEINS
23 g