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Eggplant cubes in tomato sauce

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Ingredients for 4 servings:

  • 500 g eggplant(s)
  • Salt
  • 4 tbsp olive oil
  • 2 m.-sized onion(s)
  • 2 garlic cloves
  • 1 small can of tomatoes
  • Pepper, freshly ground
  • ½ bunch parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

is often eaten as a starter.

Cut the eggplant into thumb-thick cubes, season with salt, and let stand for 20 minutes. Pat dry. Fry in hot oil until browned all over. Remove from the pan. Dice the onions and crush the garlic. Add both to the pan and fry for five minutes. Strain the tomatoes and their liquid through a sieve. Pour into the pan and simmer over high heat until creamy. Add the eggplant and season with salt and pepper. Sprinkle with parsley. Delicious hot or cold.

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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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