in Spain

Eggplant with tomatoes

updated

Spread the love

Ingredients for 4 servings:

  • 2 large eggplants
  • 500 g tomatoes
  • ½ lemon(s)
  • 2 garlic cloves
  • some olive oil
  • some basil
  • salt and pepper
  • 5 tbsp crème fraîche or mayonnaise

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Berries with tomato

Slice the eggplants, sprinkle with salt, and let stand for about 10 minutes (to draw out any bitter flavor). Pat the slices dry with kitchen paper and braise in oil for about 15 minutes. Cut the tomatoes into eighths, add the very finely chopped garlic and chopped basil leaves, and season with salt and pepper. Continue simmering for about 5 minutes. Add the crème fraîche, the juice of 1/2 lemon, and a little zest. Serve as a side dish with fish or meat. Also as a cold appetizer. Variation: After cooking, let cool and stir in 5 tablespoons of mayonnaise instead of the crème fraîche.

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.

Orange salad

Paella