Eggplant Marinata
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 beefsteak tomato (s)
- 2 cloves garlic
- 6 tablespoon olive oil
- 1 pinch (s) salt
- 1 pinch (s) pepper, freshly ground
- 0.5 teaspoon ½ sugar
- 4 small eggplant (s) (approx. 600 g)
Print Recipe
Pin Recipe Instructions
- Put tomatoes in hot water and peel them, cut into pieces. Peel and dice the garlic and sauté in 2 tablespoons of oil until translucent. Add tomatoes and sauté in an open pot over high heat for about 5 minutes. Season to taste with salt, pepper and sugar. Rinse eggplant, cut into slices and put in boiling water for a minute. Take out, pat dry and brown in portions in a Teflon pan with a little oil. Season with salt and pepper. Pour the tomato puree over the aubergines and allow to cool.
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