Aubergine compote with feta cheese and pink pepper
Signed by: Vivien Reimbelli
Prep work
15min
Cooking
8min
Vivien Reimbelli
Italy
Aubergine compote with feta cheese and pink pepper
Quick and chic recipe freshly tasty, ideal for a buffet or as apetizer .
Ingredients
- 400 g aubergines
- 100 g feta cheese
- 200 g wholegrain bread
- 4 tablespoons extravirgin olive oil
- a small handful of mint
- 1 teaspoon pink pepper
- - salt and pepper, to taste
Peel the aubergines and cut into small cubes.
Place in a vacuum bag with 2 tablespoons of oil, salt and pepper and vacuum.
Insert the bag in the Chef Touch steam oven and cook for 15 minutes.
Remove from the oven and transfer in a bowl.
When cooled down, add the minced mint and the crushed feta cheese.
Toast the bread slices in the toaster until crispy.
Spread the slices with the aubergine compote and garnish with the pink pepper.
Garnish with mint leaves and serve.