INGREDIENTS FOR 4 SERVINGS:
For the spaetzle:
- 200 g of Bake-Free Noodle flour mixture
- 8 g Himalayan salt
- 270 g of water
For the sauce:
- 1 small aubergine (cleaned 250 g)
- 2 tablespoons olive oil (8 g)
- Himalayan salt, ground black pepper, and paprika smoked on beech wood
- 300 g sugar-free coconut yoghurt
- liquid smoke aroma
For the onion rings:
- 1 onion (cleaned 115 g)
- 15 g of Mill & Folks millet flour
- Himalayan salt
- coconut oil
PREPARATION:
Mix the ingredients for the spaetzle and cut them into boiling water with a spaetzle-maker (alternatively, you can spoon it into the water in small portions if you don't have a tool for it). Cook until they rise to the top of the water (for about 1 minute). Filter and then rinse with cold water. Peel the aubergine and cut it into small cubes. Sprinkle it with salt and set it aside, until it releases water. Wipe it gently then fry it in two tablespoons of hot olive oil. Add the coconut yoghurt, the smoke aroma and the seasoning to the aubergine cubes. Stir in the spaetzle and heat them up till it boils for a minute or two. Peel the onion, cut it into rings, roll the slices in millet flour and fry them in hot coconut oil. Sprinkle with salt afterwards. Serve the spaetzle with pickled cucumbers, you can even spoon coconut yoghurt as decoration, pile the fried onions and sprinkle fresh parsley leaves on top.
