Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 large eggplant (s), roughly chopped
- 1 large onion (s), chopped
- 1 can tomato (s), peeled (400 g), cut into pieces
- 1 red pepper (s), diced
- 1 tablespoon, heaped tomato paste
- 3 tablespoon peanut butter
- 3 cloves garlic, crushed
- 2 sprigs thyme, rubbed
- 4 stalks parsley, finely chopped
- 1 cup coriander greens, chopped
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Salt and pepper the eggplant. Roast in a pan, remove from the pan.
- Put the oil in the pan and fry the onion and paprika with the garlic and thyme for about 5 minutes. Add the tomatoes with the tomato paste and a little salt and cook for another 10 minutes. Melt the peanut butter in the sauce while stirring, add the aubergines again and simmer for 5 - 10 minutes over low heat. Scatter parsley and coriander.
- Serve on the cold buffet with bread on a stick.
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