Corsican Eggplant Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 eggplant (s)
- 4 beefsteak tomato (s)
- 6 tablespoon olive oil
- 6 clove (s) garlic
- 3 sprigs peppermint
- 1 pinch powdered sugar
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Halve the aubergines lengthways, halve the halves again and then cut into slices, place on a plate, sprinkle with salt and let the liquid release for 30 minutes.
- In the meantime, peel off the garlic cloves and finely chop the peppermint.
- Score the tomatoes crosswise, scald in boiling water, peel, core and cut into quarters.
- When the aubergines have drawn enough liquid, squeeze them carefully and dry the liquid.
- Fry the aubergine slices in 3 tablespoons of hot olive oil over a low fire.
- Sprinkle the garlic and peppermint on top, drizzle with the rest of the olive oil.
- At the same time, add the tomatoes to 2 tablespoons of olive oil and sprinkle with the powdered sugar. Simmer over medium heat for about 3 minutes, stirring two or three times. Take the pot off the fire.
- When the eggplants have turned color but haven`t crumbled, use a slotted spoon to remove them from the pan so that they can drain well and mix them with the tomatoes.
- Put the vegetables on a small fire for about 5 minutes.
- Season to taste with salt and pepper.
- We also have lamb chops and rice
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