Eggplant Antipasti
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Clean and wash the eggplants and cut into thick slices. Peel the garlic and press it through a garlic press.
- 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.
- 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.
- 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.
- Put the mold in the refrigerator. Serve the aubergines cold and garnished with parsley.
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