Delicious eggplant
Instructions
Wash and dry the Eggplant and bucatene the skin with a fork in several places.
Put them in parchment paper without closing the foil and cook for 20 minutes in the oven at 200 degrees.
Slice the shallots, fry it with a few drops of olive oil, then add the tomatoes and cut into cubes.
Add salt and cook for 20 minutes to open flame.
Combine all the chopped herbs and date still 4 minutes of cooking.
Serve the aubergines cut in half, spread with the sauce.
Accompanied by raw oil.
Are good hot or cold.
Ingredients and dosing for 2 persons
- 2 eggplant
- 300 g of ripe tomatoes
- 1 shallot
- Mint
- Basil
- Parsley
- Thyme
- Marjoram
- Tarragon
- 2 tablespoons of olive oil extra virgin
- Salt