Summary

Ingredients

• 1 eggplant (s), Japanese
• 1 clove garlic
• 2 tablespoon olive oil
• 1 handful cocktail tomatoes, halved or quartered
• 2 teaspoons ajvar
• 0.5 teaspoon ½ thyme
• Salt and pepper from the mill
• 2 port. Pasta e.g. spaghetti or linguine, or rice
• mushrooms or zucchini or onion, possibly

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Instructions

1. Cut the aubergine into narrow slices, halve the large slices again. You can also use normal eggplant, but the Japanese eggplant is less tart than normal and needs a little less resting time.
2. Place the eggplant pieces on a board, sprinkle with salt and let the liquid sit for 5 minutes. In the meantime prepare a bowl with oil, cut the garlic cloves in half and press into the oil with a fork. Now season with a little salt, ground pepper and thyme and mix.
3. As soon as the eggplants have formed liquid on the surface, dab with a kitchen towel, then add to the flavored oil. Mix well. Now put on the pasta or rice as usual and cut the cocktail tomatoes.
4. Then heat a non-stick pan over medium heat. You don`t need any additional oil as the aubergine is already pickled. Fry the aubergine, if you don`t like it, take out the garlic beforehand. Then add the cocktail tomatoes and mix in the ajvar. If necessary, add a small dash of water if you want it to be more liquid.
5. Drain the pasta or rice and serve everything together.
6. The recipe can be easily expanded with other ingredients that are still in the house. Mushrooms and zucchini, for example, also taste great in the spicy oil. A little parmesan also goes well with this meal.
7. This recipe is suitable for everyone who wants to enjoy something delicious after a long day without much effort. The Japanese aubergine adapts to your own appetite because it goes well with rice as it does with noodles.