PROVENGALE PUREE OF AUBERGINES (EGGPLANT)

Serves :

Preparation Time :

25 minutes

Cooking Time :

40 minutes

Preparation Method :

Place aubergine (eggplant) slices in a colander and sprinkle generously with salt. Leave for 15 minutes to drain.
Meanwhile, heat the oil in a heavy-based pan, add the onion and fry gently until tender but not colored.
Add the tomatoes and continue to cook gently, pressing tomatoes to break them up.
Drain aubergines (eggplant) and rinse. Dry thoroughly, and then add to the pan with the garlic and half the parsley.
Stir well, cover and cook gently for 20 to 30 minutes until mixture becomes a puree when pressed with a wooden spoon.
Add enough Parmesan, salt, pepper and parsley until taste is to your liking.
Serve hot with buttered toast.

INGREDIENTS

2 medium aubergine, sliced into thin rounds
Salt
6 tablespoons Cooking oil
2 onion, peeled and thinly sliced
4 tomatoes, skinned, chopped and seeded
4 cloves garlic, peeled and finely chopped
2 to 4 tablespoons chopped parsley
100 grams Parmesan cheese, grated

Posted Sunday, February 12, 2023 at 5:57:14 PM

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