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Aubergine compote with feta cheese and pink pepper

Quick and chic recipe freshly tasty, ideal for a buffet or as apetizer.

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Details

7

Ingredients

8

Steps

Time

15'

Prep

8'

Cooking

23'

Total

Ingredients

  • 400 gaubergines
  • 100 gfeta cheese
  • 200 gwholegrain bread
  • 4 tablespoonsextravirgin olive oil
  • a small handful ofmint
  • 1 teaspoonpink pepper
  • -salt and pepper, to taste
Make it now
  • Step 1

    Peel the aubergines and cut into small cubes.

  • Step 2

    Place in a vacuum bag with 2 tablespoons of oil, salt and pepper and vacuum.

  • Step 3

    Insert the bag in the Chef Touch steam oven and cook for 15 minutes.

  • Step 4

    Remove from the oven and transfer in a bowl.

  • Step 5

    When cooled down, add the minced mint and the crushed feta cheese.

  • Step 6

    Toast the bread slices in the toaster until crispy.

  • Step 7

    Spread the slices with the aubergine compote and garnish with the pink pepper.

  • Step 8

    Garnish with mint leaves and serve.

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Aubergine compote with feta cheese and pink pepper

Step 1

Peel the aubergines and cut into small cubes.

Step 2

Place in a vacuum bag with 2 tablespoons of oil, salt and pepper and vacuum.

Step 3

Insert the bag in the Chef Touch steam oven and cook for 15 minutes.

Step 4

Remove from the oven and transfer in a bowl.

Step 5

When cooled down, add the minced mint and the crushed feta cheese.

Step 6

Toast the bread slices in the toaster until crispy.

Step 7

Spread the slices with the aubergine compote and garnish with the pink pepper.

Step 8

Garnish with mint leaves and serve.

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