Eggplants with Tomatoes

Summary

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

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Instructions

1. 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.
2. 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.
3. As an accompaniment to fish or meat. Also as a cold starter.
4. Modification:
5. After boiling, let it cool down and stir in 5 tablespoons of mayonnaise instead of crème fraîche.