Eggplant in Peanut Sauce À La Créole

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Sauce
Cuisine European
Servings (Default: 4)

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
Eggplant in Peanut Sauce À La Créole
Eggplant in Peanut Sauce À La Créole

Instructions

  1. Salt and pepper the eggplant. Roast in a pan, remove from the pan.
  2. 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.
  3. Serve on the cold buffet with bread on a stick.

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