Eggplants with Tomatoes

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	45 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the aubergines into slices, add a little salt and let stand for about 10 minutes (removes any bitter substances). Pat the slices dry with kitchen paper and stew in oil for approx. 15 minutes.
Eight tomatoes, add very finely chopped garlic and chopped basil leaves and season with salt and pepper. Simmer for another 5 minutes. Add the crème fraîche, the juice from 1/2 lemon and a little zest.
As an accompaniment to fish or meat. Also as a cold starter.
Modification:
After boiling, let it cool down and stir in 5 tablespoons of mayonnaise instead of crème fraîche.

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.