User Manual

Side dishes and vegetables, vegetarian dishes and bakes 21
Oriental potato bake [Index: ] [Index: ]
MCRC00837942_BO_Libanesische_Kartoffelpfanne-010_F39MCRC00838014_SE_Libanesische_Kartoffelpfanne-011MCRC00900591_NF_Libanesische_Kartoffelpfanne-011_RZ0VegetablesPotatoesSide dishesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 6 servings
Universal pan
POTATOES:
1 kg red-skinned, predominantly waxy potatoes
2 aubergines, approx. 700 g
3 onions
1 clove garlic
4 tbsp olive oil
2 tbsp raisins
1 tbsp honey
¼ tsp cumin
20 g ras el hanout
Salt
IN ADDITION:
½ bunch flat-leaf parsley
3 sprigs peppermint
Greaseproof paper
Per serving
254 kcal, 37 g carbs, 9 g fat, 6 g protein, 3,1 BU
PREPARATION
1. Peel the potatoes and cut into small cubes. Wash the aubergines, halve and cut into half-moons.
Peel the onions and the clove of garlic and chop finely. Place all chopped ingredients into a bowl. Add
the olive oil, raisins, honey, cumin and ras el hanout. Season to taste with salt.
2. Line the universal pan with greaseproof paper, distribute the potato mixture on it and cook as
indicated.
3. Rinse the parsley and peppermint, shake dry and chop coarsely. Sprinkle the herbs over the
cooked potato bake.
Setting procedure:
CircoTherm
190 °C
Added steam, high
Cooking time: 30-35 minutes
Tip:
It is the combination of hot spices, honey and
raisins that makes this such a special dish.
If you like it hot, then sprinkle some finely
chopped red chilli pepper over the bake. Or add a
little pul biber and sumac to the potatoes.
!
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