Master chef
Utensils
Apron
Bowl
Cooking spoon
Frying pan
Paring knife
Peeler
Plate
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Aubergines
Peel the aubergines, cut into approx. 1 cm cubes, season with salt. Heat the oil in a non-stick frying pan. Add the aubergines, cook for approx. 15 mins. until soft, transfer to a bowl, allow to cool slightly.
Sauce
Peel the onion and garlic, chop finely. Heat the oil in a pan. Add the onion and garlic, sauté for approx. 3 mins. Add the tomato puree and cook for approx. 1 min. Add the tomatoes, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins., stirring occasionally.
Mixture
Add the breadcrumbs to the aubergines along with all the other ingredients up to and including the pepper, mix.
Patties
Shape the mixture into 8 balls, flatten a little. Place the breadcrumbs in a shallow dish, toss the patties in the breadcrumbs. Heat the oil in the same pan. Reduce the heat, add the patties, fry for approx. 5 mins. on each side.
To serve
Serve the patties with the sauce, tear off the basil leaves, scatter on top.
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