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:

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.