Small eggplants and squash cakes with peberrelish

Ingredients for Small eggplants and squash cakes with peberrelish

Instructions for Small eggplants and squash cakes with peberrelish

To prepare the Small eggplants and squash cakes with peberrelish recipe, please follow these instructions:

Oven preheated to 200 ° c. Brush 6 small serving moulds with oil. Eggplant-first placed in a strainer and sprinkled with salt. Pulls ½ hour. First rinse in cold water and put them on paper towel or dishcloth. Ricotta and sour cream whipped together with håndmixeren. Add the eggs and corn flour and whisk again. Finally touched eggplants, squash and ground pepper in the curd is distributed in the 6. cocotter made in a baking pan. Pour the water into the roasting pan to the stands half up on cocotterne. Deck baking pan with foil and bake in a water bath gratinerne about 40 minutes until firm. Served warm with peberrelish. Peberrelish: heat the vinegar, sugar and mustard seeds in a pot to the boil. Add the rest of the ingredients and cook about 30 minutes, covered, reslishen.