Fiery aubergine beetroot ragout
very easy
30 mins
30 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 1 TABLESPOON green pickled peppercorns
- 3 TABLESPOONS Oil
- 250 ml dry red wine
- 250 ml Vegetable broth
- 1-2 TEASPOONS Honey
- 350 g cooked beetroot (vacuum-packed)
- 400 g Aubergine
- 7-10 Tbsp Salt
- 200 g Polenta grits
- 30 g Parmesan cheese
- 75 g Whipped cream
- 25 g Butter
- 7-10 Tbsp grated nutmeg
- 5 g Cornstarch
- 7-10 Tbsp Pepper
- 2 stem(s) Parsley
Directions
- 1
Peel and chop the onion and garlic. Coarsely chop the peppercorns. Heat 1 tablespoon of oil in a frying pan. Sauté onion, peppercorns and garlic for 2-3 minutes, then add red wine and stock. Add honey and let the sauce simmer for about 15 minutes. Pass the sauce through a sieve
- 2
Drain the beetroot and cut into cubes. Wash, clean and dice the aubergine. Bring 800 ml water and 1 teaspoon salt to the boil. Stir in polenta and let it simmer at low heat for about 10 minutes while stirring occasionally. Grate cheese. Stir cheese, cream and 25 g butter into the polenta, season with salt and a little nutmeg
- 3
In the meantime heat 2 tablespoons of oil in a large frying pan. Sauté the aubergine cubes for 4-5 minutes, then add beetroot. Fry for another 3 minutes, then add the red wine sauce. Let the ragout simmer for about 8 minutes
- 4
Stir starch and 2 tablespoons of water until smooth. Bind the aubergine ragout with the starch about 1 minute before the end of the cooking time. Season ragout with salt and pepper to taste. Wash the parsley, shake dry and cut the leaves into strips. Arrange polenta and ragout on plates. Sprinkle with parsley
Nutrition Facts
480 kcal
47 g
22 g
10 g
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