in Recipes

Arugula and eggplant vegetables

updated

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Ingredients for 4 servings:

  • 700 g eggplant(s), cut into cubes
  • 250 g arugula
  • 1 small chili pepper(s), cut into thin strips
  • 2 cloves garlic
  • 1 tsp tomato paste
  • 2 tbsp olive oil
  • 200 ml vegetable broth, strong
  • 4 sprigs rosemary, finely chopped
  • some salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

SiS-compatible

Cut the eggplant into approximately 1-2 cm cubes. Brown the tomato puree in oil in a frying pan. Add the eggplant cubes, crush the garlic, add the chopped rosemary, and chili flakes, and fry everything thoroughly. Deglaze with the stock and simmer over low heat for about 5 minutes. Add the arugula, cover, and sauté for about 2 minutes. Season the vegetables with salt and pepper. Finish by drizzle with a few drops of olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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