John Myers
Auberginentower Berlin Masculine (Attila Hildmann)
The perfect auberginentower berlin masculine (attila hildmann) recipe with a picture and simple step-by-step instructions.
- 220 g Eggplant
- 2 Pc. Onions
- Flour
- Water
- Salt
- Spices
- Nuts
- Cornflakes
- Olive oil
- Mushrooms
- Almond butter white
- Pepper
- Lemon juice
- Herbs
- Pumpkin
- Dried tomatoes
- Olive oil
- Cut the aubergines into thin slices. Make the breaded batter from a little flour, water and spices and season well with salt. Crumble the corn flakes and chop the nuts. Pull the aubergines through the batter and roll them through the cornflakes and nuts. Fry in a pan in olive oil or margarine for about 5 minutes on each side over medium heat. Then drain on kitchen paper.
- For the mushroom sauce, clean the mushrooms and cut them into slices. Peel and finely chop the onions. Then fry the onions, add the mushrooms and fry for another 4 minutes. Mix the sauce with white almond butter (or cashew butter) and water. Season with salt, pepper and a dash of lemon juice. Add the sauce to the mushrooms in the pan and fold in the fresh herbs. Season with salt and pepper as well.
- For the intermediate layer, cut the pumpkin into fine pieces and bake on a baking sheet lined with baking paper on the middle rack for about 12 minutes at 200 degrees. Sweat the onions in a little oil and finely chop the sun-dried tomatoes. Mash the pumpkin and add onions and tomatoes. Season again with salt and pepper. Thicken the whole thing with a little cashew butter or almond butter until creamy.
- Layer the aubergines and spread the pumpkin cream between the aubergines. Top everything with the mushroom sauce.
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