in Greece

Rice noodles with eggplant and tomatoes

Spread the love

Ingredients for 4 servings:

  • 450 g eggplant(s)
  • 1 bulb(s) garlic, young
  • 1 large onion(s)
  • 7 tbsp olive oil, Cretan
  • Salt
  • Pepper, freshly ground, black
  • 200 g cherry tomatoes
  • 6 tbsp tomato paste
  • 500 ml water
  • 1 ½ tsp thyme, picked leaves
  • 1 ½ tsp rosemary, chopped
  • 250 g noodles (rice noodles)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the eggplants, trim off the ribs, and dice. Remove the individual cloves from the garlic bulb. Peel the onion and dice into small cubes. Heat the olive oil in a pan, sauté the onions and garlic until translucent. Add the eggplants, season with salt and pepper, and simmer over medium heat until soft. Add the washed cherry tomatoes, tomato paste, and herbs and simmer for about 10 minutes. Season again to taste, sprinkle in the rice noodles and water, and let simmer on low heat for about 10-15 minutes. Stir occasionally and add a little more water if necessary.

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.

Greek beans

Pasta with broccoli, anchovies, chili and garlic