50 ml oil
200 g eggplant
500 g mushrooms
500 g flageolet beans
250 g tomato concassée
150 ml white wine
200 g white breadcrumbs
100 g butter
seasoning
200 g eggplant
500 g mushrooms
500 g flageolet beans
250 g tomato concassée
150 ml white wine
200 g white breadcrumbs
100 g butter
seasoning
method
1. Heat the oil in a shallow pan, add the peeled and diced eggplant and Sauté until golden brown, then remove and reserve.
2. Add the quartered mushrooms to the pan and Sauté quickly.
3. Mix the eggplant, mushrooms, cooked flageolets and tomato concassée, season and transfer to a shallow dish.
4. Moisten with the wine, sprinkle with the breadcrumbs and melted butter and bake in the oven at 180°C for 35 minutes.
2. Add the quartered mushrooms to the pan and Sauté quickly.
3. Mix the eggplant, mushrooms, cooked flageolets and tomato concassée, season and transfer to a shallow dish.
4. Moisten with the wine, sprinkle with the breadcrumbs and melted butter and bake in the oven at 180°C for 35 minutes.
serving amount
serves 10
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