400g eggplants, sliced 0,5cm
200g zucchini, sliced 0,5cm
350g yellow and red pepper, sliced
1 litre water
Salt
1/2 lemon
1 red onion
15g extra virgin olive oil
100g tomatoes, roughly chopped
250g mushrooms, roughly chopped
Salt, black pepper
1 tbsp currants
6-7 chopped basil leaves
4 gelatine leaves
100g water
1 tbsp tomato paste
10g white wine vinegar
30g extra virgin olive oil
- Put eggplants and zucchini into Varoma Bowl and peppers into Varoma Tray
- Put water, salt and lemon in TM Bowl. Place Varoma Bowl and Tray on the top. Steam for 25 minutes at Varoma Temperature on Speed 1
- Let the veggies cool down
- Throw away the water. Chop onion for 5 seconds on Speed 6
- Add EVO and saute for 2 minutes at 100°C on Speed 1
- Add tomatoes and mushrooms. Chop for 5 seconds on Speed 5
- Add salt, pepper, currants and basil leaves. Cook for 5 minutes at 100°C on Speed 1
- Let it cool down in a drainer
- Cover a 11x30cm cake tin with plastic film. Place the half of zucchini
- Place half of eggplants on zucchini
- Place half of peppers on eggplants
- Pour mushroom mixture
- Place the remaining vegetable slices in the righ order. (Zucchini-eggplants-peppers)
- Soak gelatin leave into cold water for 10 minutes
- Warm 100g water for 3 minutes at 80°C on Speed 1
- Add squeezed gelatin leaves and mix for 10 seconds on Speed 3
- Add tomato paste, EVO and vinegar. Mix 10 seconds on Speed 3. Pour onto vegetables in cake tin
- Let it rest in the fridge for 1 day
- Turn upside down onto a plate, slice and serve
Afiyet olsun...
Note: It becomes watery very fast so serve it as soon as you take it out of the fridge
It is adapted from a recipe in Sofra Magazine
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