in Recipes

Eggplant with tomato

updated

Spread the love

Ingredients for 2 servings:

  • 1 eggplant(s)
  • 1 onion(s)
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 200 ml water, approx.
  • 1 tsp basil, fresh
  • 3 tbsp tomato paste, approx.
  • 200 g cream
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Dice the eggplant, peeled onion, and garlic. Heat the olive oil and sauté the onion. Add the garlic and eggplant. After a short while, deglaze with water and simmer for 5 minutes. Add the tomato paste and basil and stir until smooth, then add the cream. After mixing, simmer for another 5 minutes. Add more water if necessary. Season to taste and enjoy.

Facebook Comments

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.

Rye toast rolls with salmon, egg and avocado

Lean bratwurst