Eggplant Fricassee
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg aubergine (s)
- 3 onion (s), cut into rings
- 3 large tomato (s)
- 100 ml vegetable oil
- 3 cloves garlic
- 20 g iner, fresh
- 1 bunch parsley
- salt and pepper
- thyme
Print Recipe
Pin Recipe Instructions
- Wash and peel the aubergines (European ones because of the thick skin) and cut into 2 cm cubes. Wash tomatoes and cut into large cubes. Heat the oil in the saucepan and fry the onions cut into rings with the tomatoes. Add the eggplant pieces, stir well until tender. Stir in the grated (or pounded in a mortar) garlic and ginger. Season to taste with thyme, salt and pepper. Maybe add a little water if it`s too dry. Let simmer for 15 minutes on the lowest setting. Garnish with freshly chopped parsley to serve.
- Basmati rice goes well with it.
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