Aubergines in red sauce:
Ingredients:
2 aubergines
Cooking oil
Fresh parsley, chopped
1-2 small tins of tomato puree
1 cup water
Preparation:
Wash aubergines, chop the ends off. Slice the aubergines into 1 centimeter thick slices
(you get circles).
Put the slices on a plate, sprinkle with salt and leave for an hour. Dry with a towel or kitchen paper.
In a pan heat oil, fry the aubergines on both sides until brown. You will need to add oil because the aubergines soak up a lot of oil.
Take out of the pan and put on kitchen paper.
In a wide pan put the tomato puree, salt, pepper and a little sugar, add water slowly while mixing. The mixture needs to be quite thick.
Taste, add the aubergines and make sure that they are covered with sauce. Cook for 5 minutes. Sprinkle parsley on the aubergines.
* If you want to make the dish less fat – you can bake the aubergines in the oven. Instead of frying them, put them on baking paper, brush with olive oil and put in the oven, set on grill mode, until brown. Turn to the other side and brush again with olive oil and cook until brown.
Beteawon
Moran.
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