John Myers
Ingredients for 2 servings:
- 1 eggplant(s), Japanese
- 1 garlic clove(s)
- 2 tbsp olive oil
- 1 handful of cocktail tomatoes, halved or quartered
- 2 tsp ajvar
- ½ tsp thyme
- Salt and pepper from the mill
- 2 servings of pasta, e.g. spaghetti or linguine, or rice
- e.g. mushrooms or zucchini or onion, possibly
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
quick to make, vegetarian and very aromatic
Cut the eggplant into thin slices, and halve larger slices again. You can also use regular eggplant, but Japanese eggplant is less tart than regular eggplant and needs a little less resting time. Place the eggplant pieces on a board, sprinkle with salt, and let them draw liquid for 5 minutes. In the meantime, prepare a bowl of oil, halve the garlic cloves, and press them into the oil with a fork. Season with a little salt, ground pepper, and thyme, and mix. Once the eggplant has formed liquid on the surface, pat dry with a kitchen towel, then add it to the flavored oil. Mix well. Now add the pasta or rice as usual and slice the cherry tomatoes. Then heat a non-stick pan over medium heat. You don’t need any additional oil, as the eggplant is already marinated. Brown the eggplant; if you don’t like it, remove the garlic first. Then add the cherry tomatoes and mix in the ajvar. If needed, add a little water for a more liquid flavor. Drain the noodles or rice and serve everything together. This recipe is perfect for adding other ingredients you might have around the house. Mushrooms and zucchini, for example, also taste great in the spicy oil. A little Parmesan cheese also goes well with this dish. This recipe is perfect for anyone who wants to enjoy something tasty without much effort after a long day. Japanese eggplant adapts to your taste buds, as it goes just as well with rice as it does with noodles.
Facebook Comments