Rocket and Eggplant Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g auberine (s), cut into cubes
- 250 g rocket
- 1 small chilli pepper (s), cut into thin strips
- 2 cloves garlic
- 1 teaspoon tomato paste
- 2 tablespoon olive oil
- 200 ml vegetable broth, strong
- 4 sprigs rosemary, finely chopped
- some salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Cut the aubergines into approx. 1 - 2 cm cubes. Toast the tomato puree in a frying pan in the oil. Add the aubergine cubes, squeeze the garlic, add the chopped rosemary and chilli strips and fry everything vigorously.
- Deglaze with the broth and simmer on a low heat for about 5 minutes. Add the rocket and cook covered for about 2 minutes.
- Season the vegetables with salt and pepper. At the end, drizzle a few drops of olive oil over it.
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