in Recipes

Eggplant vegetables

updated

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Ingredients for 4 servings:

  • 2 eggplant(s), diced
  • 1 onion(s), diced
  • 2 garlic cloves, finely chopped
  • 500 g tomatoes, pureed
  • some water
  • 2 tsp sesame paste (tahini)
  • some lemon juice
  • salt and pepper
  • Sugar
  • Harissa
  • cumin
  • Tabasco or cayenne pepper
  • e.g. olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

simple and delicious for eggplant lovers

Sprinkle the eggplants with salt and a little sugar and let stand for a while. Sauté the onion and garlic in olive oil. Gently squeeze the eggplant pieces and fry them. Deglaze with the passata and simmer for about half an hour. If there’s not enough liquid, add more water. Add lemon juice and tahini, season with salt and pepper, and add other spices to taste. Serves four as a side dish. I also like to eat it as a sauce with pasta or rice, or simply with bread.

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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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