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48
GRATIN VAN AUBERGINE, AMANDELCRÈME
EN ANSJOVIS
4 porties
Bereidingstijd: 50 min.
Moeilijkheidsgraad:
makkelijk
INGREDIËNTEN
2 aubergines (250 g per
stuk)
2 teentjes knoflook
200 g amandelpoeder
300 g sojamelk
4 ansjovis
1 laurierblaadje
1 takje tijm zonder steel
25 g geraspte
Parmezaanse kaas
1 snufje Espelette-peper
Zout, vers gemalen peper
1. Doe de aubergine met de laurier, de
tijm en knoflook in een magnetronvaste
schaal. Dek af met plastic folie en
verwarm 2 minuten op stand 900 W.
2. Meng de amandelpoeder met de
sojamelk. Breng aan de kook en
laat 15 minuten zachtjes doorkoken.
Voeg ansjovis en Espelette-peper toe.
Kruiden.
3. Halveer de gekookte aubergines in
de lengte. Verwijder met een lepel het
vruchtvlees. Ga voorzichtig te werk,
zodat de schil heel blijft.
4. Snijd het vruchtvlees in grove
stukken en meng het met de
amandelcrème.
Optioneel: Voeg de eerder gekookte
knoflook aan het mengsel toe.
5. Garneer de auberginehelften,
bestrooi met de geraspte Parmezaanse
kaas.
6. Plaats onderin de oven op een bak-
of metalenplaat.
7. 7 tot 9 minuten bruin grillen.
AFWERKING
Leg op een serveerschaal.
25


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