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#stuffed aubergine #indien summer menu #Praxis Hub #Sympoiesis 1

Ingredients per person

30 g small soy protein

1/2 aubergine or 1 small whole aubergine

1/4 pepper

25 ml tomato coulis

1 carrot (100 g)

1/2 kale leaf (30g)

1 teaspoon of brown miso

thyme, bay leaf

lemon juice

fresh ginger

soy sauce

olive oil

balsamic vinegar

60 g semi-baked rice

vegetable parmesan

"bowl 1: ceréal

Soak the rice for at least half an hour and then stew it.

Bowl 2: Dish mix

Soak the soya proteins for 15 minutes in warm water with a little miso. Drain (keep the liquid for a soup stock) and heat a frying pan, add oil and then throw the proteins over a high heat. Add more oil, they should be well soaked. After a while, add a small amount of soy sauce and finish cooking when they have absorbed everything.

Cut the aubergines in half and remove as much of the flesh as possible, leaving a thickness of about 1/2 cm. Chop the pepper, removing the seeds. Cut the aubergine flesh into small pieces. Sauté the peppers, herbs and aubergines in olive oil, then at the end of cooking add the tomato coulis, salt and a dash of balsamic vinegar.

Mix with the proteins and rectify. Put the paper on a baking sheet and lightly oil the aubergines. Stuff the aubergines with the preparation and sprinkle with vegetable parmesan (1/3 powdered almonds + 2/3 malted yeast).

Bake at about 200 degrees 1/2.

Bowl 3: salad:

Cut the kale leaves (keep the stem: cut and blanch for a condiment)

massage them with a juice of lemon and salt for at least 1 hour. Then chop them.

Rake the carrots. Grind the ginger. Mix the two preparations. Rectify with lemon and salt.

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