FETTINE DI MELANZANE RIPIENE (STUFFED EGGPLANT TARTS)
Persien, Vegan Hack
vegetarian
main course
medium
Cettina Vicenzino
Ingredients for 4 persons
For the eggplant patties
- 50 g TOMAMI The Vegan Hack
- 10 g extra virgin olive oil
- 100 ml ice-cold water
- 3 g dried porcini mushrooms
- 1 medium-sized eggplant
- 2 semi-dried tomatoes in olive oil, roughly chopped
- 10 g raisins
- 1 garlic clove, finely chopped
- 1 tsp TOMAMI Persien
- Salt
- freshly ground black pepper Olive oil for frying
For the dip
- 100 g Greek yogurt
- 1 tsp TOMAMI Persien
- 2 tsp honey
- Some pomegranate seeds
Preparation
Rinse the dried mushrooms under running water and soak in cold water for about 30 minutes. Then drain in a sieve and chop finely.
Remove the stalk of the eggplant and cut the eggplant into slices about 1.5-1.7 cm thick. Use a round cutter to cut out the eggplant flesh so that only a ring of shell about 0.7 cm thick remains.
First mix the TOMAMI The Vegan Hack with 10 g olive oil, then add 100 ml ice-cold water and mix thoroughly. Mix in the mushrooms, tomatoes, raisins, garlic and TOMAMI Persien and season with salt and pepper. Leave the mixture to swell in the fridge for 30 minutes.
Heat olive oil in a pan and fry the eggplant rings a little on both sides. Drain the oil on kitchen paper. Dice the cut-out eggplant flesh and fry it in hot olive oil until it is golden brown. Drain the oil on another plate on kitchen paper and mix well with the TOMAMI The Vegan Hack. Season again with salt and pepper.
Fill the eggplant rings with the mixture and fry in a pan with hot olive oil on both sides until golden brown. Drain the oil on kitchen paper.
For the dip, divide the yoghurt into small bowls. Mix the TOMAMI Persien well with the honey and spread over the yoghurt. Decorate with a few pomegranate seeds.
Serve the eggplant slices with the dip.
