Photography recipe
Fotografía Chef Signature Chef

METHOD 

BORTOLINA

  1. For the "bortolina": carefully knead all the ingredients together; leave to stand for 10 minutes.
  2. Cook in abundant oil in a non-stick pan, spreading the bortolina using a ladle.

AUBERGINE 

  1. Cooking the aubergine: prick the skin with a knife in different places, then place in the oven at 185ºC for...

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METHOD 

BORTOLINA

  1. For the "bortolina": carefully knead all the ingredients together; leave to stand for 10 minutes.
  2. Cook in abundant oil in a non-stick pan, spreading the bortolina using a ladle.

AUBERGINE 

  1. Cooking the aubergine: prick the skin with a knife in different places, then place in the oven at 185ºC for 30/40 minutes; turn occasionally for even cooking.
  2. Remove the meat of the aubergine and dice; season with the herbs and a little salt, plus half the tofu in cubes; add in a spoonful of oil and sauté in a pan for a couple of minutes.
  3. Fill the courgettes with this mix.
  4. Cut the tomatoes in half; season and add in the herbs and bread crumbs.
  5. Cut the remaining tofu into four and sauté in the pan.
  6. Bake the courgette flowers in the oven at 185ºC for 5 minutes.
  7. Plate decoration: fry strips of aubergine skin.
  8. Cut the bortolina into a square; place the courgette on top with the tofu, tomatoes and aubergine garnish.

Nutritional values (per serving)

  • KCal 181.793
  • Proteins 16.094
  • Carbohydrates 7.671
  • Fats 9.127
 

 

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Ingredients 4 persons
  • FOR THE "BORTOLINA"
  • 135 g chickpea flour
  • 250 g water
  • 3 spoonfuls extra virgin olive oil
  • Coppini high oleic sunflower oil (for cooking)
  • Salt & pepper (to taste)
  • FOR THE AUBERGINE CREAM
  • 1 aubergine (approx. 400 g)
  • 160 g tofu
  • Mixed dry herbs (marjoram
  • chilli
  • basil
  • thyme)
  • 2 spoonfuls extra virgin olive oil
  • OTHERS
  • 8 pear tomatoes
  • 8 small flowering courgettes
  • Bread crumbs
  • 1 spoonful extra virgin olive oil
  • 1 small aubergine (for the garnish)
  • UTENSILS
  • 1 bowl
  • 1 rod
  • 1 ladle
  • 1 x 30 cm diameter non-stick pan
  • 1 knife (for carving)
  • 1 cutting board
  • 1 set tongs
  • 1 disposable pastry bag
  • 1 plate
  • Baking paper.
Recipes. The Cook & Chef Institute