Eggplant Purée with Bell Peppers
- 1 kilogram Eggplant
- 1 garlic
- 10 tablespoons olive oil
- 400 milliliters Whipped cream
- 2 tablespoons lemon juice
- 500 grams Cherry tomatoes
- 1 bunch parsley
- freshly ground pepper
- 1 pinch sugar
- Curry powder (for dusting)
- ground paprika (for dusting)
- 6 orange, small pointed Bell pepper (about 60 grams)
Peel the eggplant and chop coarsely. Peel the garlic.
Heat 6 tablespoons of olive oil and sauté the eggplant in it. Crush the garlic into it, pour in the cream and season vigorously with salt. Cover with the lid and braise for 25 minutes until soft.
Remove the lid, season with lemon juice and boil down the liquid. Purée finely and allow to cool.
Rinse and halve the tomatoes. Rinse the parsley, shake dry and chop finely.
Heat 2 tablespoons of olive oil and sauté the tomatoes in it for a few seconds over high heat. Season with salt, pepper and sugar. Mix in 2/3 of the parsley.
Spoon the eggplant purée decoratively onto plates and form a well in the center. Dust with curry and paprika.
Heat the remaining olive oil and sauté the bell peppers for 8-10 minutes on all sides. Arrange on the plates with the tomatoes and serve garnished with parsley.