Aubergines `La Tomato`
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg aubergine (s)
- 12 tablespoon olive oil
- 2 onions)
- 2 cloves garlic)
- 0.5 ½ bunch thyme
- 4 stalks parsley
- 1 can tomato (s), (850 g)
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt and pepper, freshly ground
- 75 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Wash the aubergines, remove the stalks and cut the aubergines into 1 cm thick slices. Fry in portions in hot oil until golden brown. Place on kitchen paper, prick with a fork several times, cover with kitchen paper and let rest for approx. 45 minutes.
- In the meantime, peel the onions and garlic and fry them in 2 tablespoons of oil over medium heat. Add the tomatoes with their juice and mash a little. Finely chop the parsley and add it with the thyme, bay leaf, tomato paste and sugar. Season with salt and pepper and simmer for 30 minutes without a lid. Remove the bay leaf and thyme, puree the sauce if necessary, then stir in about half of the parmesan and season to taste.
- Dab the aubergine slices, layer them like a roof tile in a flat baking dish, season with salt and pepper and cover with the tomato sauce. Scatter the rest of the cheese on top, drizzle with 3-4 tablespoons of olive oil and bake in a preheated oven at 200 ° C (convection 175 ° C) for about 20 minutes.
- This quantity applies to a separate dish that is only eaten with a baguette. But also goes well with fish as a side dish, half the amount is sufficient.
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