Eggplant quenelles with anchovies

Eggplant quenelles with anchovies

Ingredients
Number of people
-
4
+

2 eggplants

50 g anchovies

Seasonal!!! 
1/2 onion

Seasonal!!! 
3 cloves of garlic

1 spoonful of balsamic vinegar

1 dash of lemon

1 teaspoon sugar

1 teaspoon ground paprika

Seasonal!!! 
1/2 teaspoon coriander

Seasonal!!! 
basil leaf



Preparation 
TOTAL TIME: 1H25
Preparation: 45 min
Cooking time: 40 min
Step 1
Peel the aubergines with a peeler, then cut them into 1 cm cubes.
Step 2
Melt 1/2 onion in olive oil in a sauté pan for 5 min, then add the aubergines and all the other ingredients (except anchovies).
Step 3
Cover and cook for 40 min, stirring occasionally
Step 4
Add the basil only at the end.
Step 5
Detail the anchovy fillets.
Step 6
Pour the preparation into a container and mix with the anchovies.
Step 7
Let cool before forming the dumplings with a spoon.
Step 8
Arrange 3 quenelles per person on salad leaves, with cherry tomatoes and pickled pepper strips.
Author's note
You can also serve as a tapenade, on toasted bread.

I add my grain of salt