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Vegusto B2B
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276: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 2 Servings
1 aubergine, approx. 400 g
150 g No Muh, Melty [Order No: 405]
70 g Vegan cold cuts [Order No: 141]
50 g No Muh, Vegan Rclette [Order No: 413]
1-2 pinches rock salt [Order No: 413]
For the marinade:
5 tbsp olive oil
1 tsp oregano, rubbed
1 tsp paprika powder, sweet
½ tsp thyme, dried
½ tsp garlic granules
Cuisine: Italian - A symphony of flavors
Treat yourself with Vegusto: Recipe No. 276
An aubergine stuffed with smoked cold cuts, melted cheese alternative and topped with a vegan raclette cream; absolutely delicious!
Ingredients for 2 Servings
1 aubergine, approx. 400 g
150 g No Muh, Melty [Order No: 405]
70 g Vegan cold cuts [Order No: 141]
50 g No Muh, Vegan Rclette [Order No: 413]
1-2 pinches rock salt [Order No: 413]
For the marinade:
5 tbsp olive oil
1 tsp oregano, rubbed
1 tsp paprika powder, sweet
½ tsp thyme, dried
½ tsp garlic granules
Preparation
Mix the olive oil with the ingredients for the marinade.
Cut off both ends of the aubergine and slice off a thin slice from one long side so that the aubergine lies flat.
Cut the aubergine into slices approx. 0.5 cm thick, leaving a 2 cm section intact. This will keep the aubergine stable at the bottom and prevent it from falling apart.
Brush the marinade onto all sides of the aubergine, including between the slices, and then sprinkle with salt. d aubergine on a baking tray lined with baking paper for 40 minutes at 200°C (top/bottom heat).
Cut the No Muh Melty into 0.5 cm thick slices. Cut the vegan cold cuts in half.
Remove the aubergine from the oven and place two slices of Melty and half a slice of Affumato cold cuts alternately in each of the aubergine compartments.
Spread the vegan raclette cheese over the aubergine and bake for another 10 minutes at 250 °C (top/bottom heat) until golden brown.
