John Myers
Ingredients for 2 servings:
- 1 eggplant(s)
- ½ bunch parsley
- 2 garlic cloves, coarsely chopped
- 10 cherry tomatoes
- ½ lemon(s)
- some salt and pepper
- some olive oil
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
warm with meat, cold as a bruschetta topping
Wash the eggplant and quarter it lengthwise. Remove the soft part with the seeds. Then cut it into pieces. In a bowl, mix a little salt and the juice of 1/2 a lemon well, mix with the eggplant and let it marinate for about 30 minutes. In the meantime, wash, dry and quarter the tomatoes. Peel and roughly chop the garlic, wash the parsley, spin it dry and chop finely. Set everything aside in a bowl. Heat the olive oil in a pan and fry the eggplant until it takes on a nice roasted aroma. Add all the other ingredients, fry for a few minutes, season with pepper and serve hot as a side dish. Otherwise, use lukewarm or cold as a bruschetta topping.
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