Bohemian Aubergines (Eggplant) Recipe
An easy Bonhemian Aubergine (eggplant) recipe from France.
Equipment
Ingredients
- 1 kg of eggplants
- 3 large tomatoes
- 1 large onion
- 2 cloves of garlic
- 1 handful of fresh parsley leaves
- 1 bay leaf
- pinch of dried thyme
- 2 tablespoons olive oil
- 50 ml of balsamic vinegar
- pinch of salt and pepper
- 100 g of bacon lardons (optional)
- 2 anchovies preserved in salt and oil (optional)
Instructions
- Wash the eggplants and cut into 2-3 cm cubes.
- Peel and chop the onion into small cubes.
- Peel and crush the garlic cloves.
- (Optional) If cooking with lardons, add the bacon lardons to the pan and start to cook it.
- Add a drizzle of olive oil to the pan and start to cook the onions for a couple of minutes.
- Add the eggplant, garlic, salt, pepper, and garlic and stir.
- Cook covered for 5 minutes.
- Chop the tomatoes into small pieces while waiting.
- Add the tomatoes, balsamic vinegar, thyme, bay leaf and parsley leaves to the pan and stir.
- (Optional) If cooking with anchovies, chop them up and add them to the pan mix.
- Cover pan and simmer over medium heat for 30 minutes. Stir the pan once in a while to prevent burning. Add water if necessary.
- Serve while warm.
Nutrition
Serving: 1gCalories: 328kcalCarbohydrates: 35gProtein: 13gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 12gCholesterol: 26mgSodium: 680mgFiber: 9gSugar: 15g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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