Ingredients for 4 persons
For the tomato salad:
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50 g Pine nuts
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1 Red onion
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500 g Tomatos
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5 Sprigs Basil
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3 TBSP Condimento Balsamico Bianco
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0.5 TSP Salt, Pepper, Garlic Powder
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1 Pinch Sugar
For the eggplant:
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2 eggplants
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4 TBSP Olive oil
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Salt
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4 TBSP Kühne Garlic Sauce
Preparation
You need:
Hob, frying pan, chopping board, knife, bowl, grill pan
Toast the pine nuts in a dry pan until golden, then let cool. Peel and finely dice the onion. Wash and drain the tomatoes, remove the stalk, and roughly chop. Wash and dry the basil, pick the leaves, keeping a few aside for garnish, and roughly chop the rest.
In a bowl, combine the chopped tomatoes, onion, basil, and pine nuts. Season with Kühne Balsamico Condimento, salt, sugar, and pepper, then let the flavours meld.
Wash and dry the aubergines, then halve them. Score the cut sides in a crisscross pattern with a knife to help them cook faster. Drizzle with olive oil and season with salt. Heat a grill pan and cook the aubergine cut-side down over medium heat for 5–8 minutes. Turn and grill for another 5 minutes.
Arrange the grilled aubergine and tomato salad on a plate. Drizzle with Kühne Garlic Sauce and garnish with basil leaves.
Recipe advice
In summer, you can also cook the aubergine on an outdoor grill and serve it with fresh bread.
Nutritions
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Calorific value
ca. 257,1 kcal (1421 kJ) -
Protein
7,1 g -
Fat
19 g -
Carbohydrates
13,8 g