Eggplant Antipasti

Summary

Ingredients

• 2 eggplant (s)
• 1 clove garlic

For the sauce:

• 1 shallot (s)
• 1 can tomato (s), peeled, approx. 400 g
• 6 tablespoon olive oil
• salt and pepper
• parsley

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Instructions

1. Clean and wash the eggplants and cut into thick slices. Peel the garlic and press it through a garlic press.
2. Heat some fat in a pan and fry the aubergine slices while turning. Add the garlic and fry. Drain the aubergines on kitchen paper and season with salt.
3. Quarter the shallot and puree with the canned tomatoes in a tall measuring beaker. Slowly add the olive oil. Season the sauce with salt and pepper.
4. Put the tomato sauce in an ovenproof dish. Place the cooled aubergine slices in a fan shape on the tomato sauce. Spread 1 tablespoon of tomato sauce on the top layer of eggplant. Bake everything in a preheated oven at 180 ° C top / bottom heat for about 15 minutes.
5. Put the mold in the refrigerator. Serve the aubergines cold and garnished with parsley.