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Eggplant fricassee

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Ingredients for 4 servings:

  • 1 kg eggplant(s)
  • 3 onions, cut into rings
  • 3 large tomatoes
  • 100 ml vegetable oil
  • 3 cloves garlic
  • 20 g fresh ginger
  • 1 bunch of parsley
  • salt and pepper
  • Thyme

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Recipe from the Seychelles, vegetarian dish

Wash and peel the eggplants (use European ones because of their thick skin), and cut into 2 cm cubes. Wash and roughly dice the tomatoes. Heat the oil in a pan and fry the sliced ​​onions with the tomatoes. Add the eggplant pieces and stir well until softened. Stir in the grated (or mortared) garlic and ginger. Season with thyme, salt, and pepper. Add a little water if it’s too dry. Simmer on low heat for 15 minutes. Garnish with freshly chopped parsley to serve. Serve with basmati rice.

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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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