Fresh Eggplant Tomatoes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 ml sour cream
- 100 ml yogurt
- 5 stalks parsley, smooth
- 1 tablespoon lemon juice
- 2 teaspoons sambal oelek
- 1 kg aubergine (s)
- 1 kg tomato (s)
- 1 medium onion (s)
- 2 cloves garlic
- sunflower oil
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Roughly chop the flat-leaf parsley. Mix the sour cream and natural yoghurt together, season with salt, pepper and lemon juice,
- Stir in half of the chopped parsley and chill.
- Wash the tomatoes, remove the stalks and cut the tomatoes in half, quarter, eighth and then cut into small pieces.
- Chop the onion and garlic and sauté in a saucepan with a little oil until translucent. Add the tomato pieces, add the sambal oelek and a little sugar and let everything simmer over a low heat for about 30 minutes. Add salt, pepper and, if necessary, sugar, season to taste and allow to cool.
- In the meantime, wash and clean the aubergines and cut into approx. 0.5 cm thick slices. Gradually fry the slices in plenty of oil on both sides and let them take on color. Place the fried slices between kitchen paper and remove the excess oil. Let the aubergines cool down.
- Place a layer of the sour cream / yoghurt mixture on a plate, lay a layer of aubergine slices on top, and pour some of the tomato sauce over them. Add more layers in the same order. Finally sprinkle the rest of the parsley over the dish.
- As a side dish when grilling for four or as a dish on hot days with fresh baguette for two.
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