{"id":18568,"date":"2020-04-06T09:58:46","date_gmt":"2020-04-06T07:58:46","guid":{"rendered":"https:\/\/www.fiftyandmemagazine.be\/nl\/?p=18568"},"modified":"2020-04-15T14:50:25","modified_gmt":"2020-04-15T12:50:25","slug":"gekonfijte-aubergine-met-taiwanese-satesaus-door-alain-bianchin","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gekonfijte-aubergine-met-taiwanese-satesaus-door-alain-bianchin","title":{"rendered":"Gekonfijte aubergine met Taiwanese sat\u00e9saus door Alain Bianchin"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuut<\/span><\/span><p class=\"p1\"><span class=\"s1\"><b>Ingredi\u00ebnten:<\/b><\/span><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s3\">Aubergine <\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Olijfolie<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Gedroogde tijm <\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Zout <\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Gedroogde rozemarijn<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\"><b>Bereiding:<\/b><\/span><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s3\">Strooi het zout, de tijm en de rozemarijn op de bodem van een warmteplaat.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Snij de aubergines in de lengte middendoor en leg de helften op de plaat neer.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Vul die dan voor de helft met olijfolie.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Bak gedurende twee uur op 110\u00b0C in de Thermodyne.<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\"><b>Ingredi\u00ebnten:<\/b><\/span><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><b>Voor de sat\u00e9saus:<\/b><\/span><\/li>\n<\/ul>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s3\">200 g Taiwanese barbecuesaus <\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">25 g witte-sesampasta<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">75 g gezouten pindapasta<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">20 g vlees van Taiwanese garnalen <\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">150 g sojasaus <\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">35 g bonietazijn <\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">12 g rijstazijn<\/span><\/li>\n<\/ul>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><b>Voor het rundvlees\u00a0(4 personen)<\/b><\/span><\/li>\n<\/ul>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s3\">140 g Holsteinrundvlees, zes weken gerijpt.<\/span><\/li>\n<\/ul>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><b>Garnering en kruiden: <\/b><\/span><\/li>\n<\/ul>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s3\">2 granaatappels<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">1 bosje munt<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">100 g bonietsesam<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">20 cl gerookte olijfolie<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">20 cl arganolie<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">20 cl sudachi-ponzuazijn<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\"><b>Bereiding:<\/b><\/span><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s3\">Mix de barbecuesaus, de sesam- en pindapasta en garnalen gedurende 5 minuten op maximumsnelheid in de Thermomix.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Voeg er dan de rest van de ingredi\u00ebnten aan toe en blijf nog 3 minuten doormixen.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Snij het rundvlees in plakjes van 1,5 mm dik.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Leg 2 plakjes op elkaar, vouw ze dubbel en rol ze horizontaal zodat ze een roos vormen.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Maak de granaatappel schoon.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Snipper de munt fijn.<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\"><b>Het bord dresseren:<\/b><\/span><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s3\">Snij de gebakken aubergine in 2 rechthoeken.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Overgiet ze gelijkmatig met een dun laagje sat\u00e9saus en bestrooi ze met een gram bonietsesam.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Verwarm de aubergine gedurende 5 minuten in een oven op 120\u00b0C.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Giet 1\/4 cl gerookte olijfolie, 1\/4 cl arganolie en 1\/2 cl sudachi-ponzuazijn in een diep bord.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Leg de aubergine in het midden van het bord en plaats de rundrozet ernaast.<\/span><\/li>\n<li class=\"li1\"><span class=\"s3\">Strooi de fijngesnipperde munt over de aubergine en leg 6 tot 7 granaatappelpitten op de rundrozet.<\/span><\/li>\n<\/ul>\n<p class=\"p4\"><a href=\"http:\/\/www.alainbianchin.be\/nl\/\" target=\"_blank\" rel=\"noopener noreferrer\"><span class=\"s1\">www.alainbianchin.be<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuut<\/span><\/span>Ingredi\u00ebnten: Aubergine Olijfolie Gedroogde tijm Zout Gedroogde rozemarijn Bereiding: Strooi [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":18569,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[],"class_list":["post-18568","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gekonfijte aubergine met Taiwanese sat\u00e9saus door Alain Bianchin - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gekonfijte-aubergine-met-taiwanese-satesaus-door-alain-bianchin\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" 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