Chickpea bortolina with flowering courgettes stuffed with naturally cooked aubergine and tofu
0.75 h
4 raciones
Difficulty:
Media
Ingredients
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.
METHOD
BORTOLINA
- For the bortolina: carefully knead all the ingredients together; leave to stand for 10 minutes.
- Cook in abundant oil in a non-stick pan, spreading the bortolina using a ladle.
AUBERGINE
- 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.
- 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.
- Fill the courgettes with this mix.
- Cut the tomatoes in half; season and add in the herbs and bread crumbs.
- Cut the remaining tofu into four and sauté in the pan.
- Bake the courgette flowers in the oven at 185ºC for 5 minutes.
- Plate decoration: fry strips of aubergine skin.
- 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
