Ingredients
- 600g of eggplant
- 350g of tomato
- 3 onions
- 50g of grated cheese
- 3 tablespoons of olive oil
- coarse salt
- 2 garlic cloves
- sprig of basil
Preparation
Step 1
Cut the eggplants into slices and let them degrease for 20 minutes in a colander while sprinkling them with coarse salt.
Step 2
Rinse the eggplants, dry them, and toss them in olive oil. Add minced garlic and onions, and peeled and quartered tomatoes. Season and cook for 20-25 minutes.
Step 3
Before serving, sprinkle with grated cheese and chopped basil leaves. Serve hot or cold.
Utensils
- 1 set of 3 pans. Our selection of the best pans.
- 1 top 5 of the best colanders priced at 16.90€
- 1 grater. Top rated graters.
- 1 pitter. Bestsellers.