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
- 2 large eggplant (s)
- 500 g tomato (s)
- 0.5 ½ lemon (n)
- 2 cloves garlic)
- some olive oil
- some basil
- salt and pepper
- 5 tablespoon crème fraîche or mayonnaise
Print Recipe
Pin Recipe 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.
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