Tomato aspic

Ingredients for 1 servings:

• 350 g tomatoes
• 150 g eggplant(s)
• 5 olives
• 7 sheets of gelatin or 2 g of agar agar. Gelatin is not vegetarian.
• ½ clove(s) garlic
• olive oil
• n. B. Salt
• e.g. chili powder

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 25 minutes

vegetarian, with eggplant and olives

Peel the tomatoes and cut into small cubes. Finely chop the garlic, add it to the tomatoes, and blend everything together until smooth. Season with salt and chili to taste. Peel and chop the eggplant, and fry in a pan with olive oil until cooked through. Finely chop the pitted olives. Bring the tomato sauce to a boil and add the soaked gelatin. Stir until the gelatin is completely dissolved. Add the fried eggplant and olives and stir well. Pour everything into molds and refrigerate for a few hours. Note: If you don’t want to use gelatin, you can also use agar-agar. For this amount, you would need about 2 g of agar-agar. Mix it into the blended tomatoes before cooking and then bring to a boil. The molds will need to be refrigerated for a little longer, as agar-agar takes longer to set. I made enough filling for seven espresso cups. Use the gelatin as directed. I used 7 sheets for 500 ml of liquid. It’s perfect for summer, for example, with salads.