Eggplants with Tomato Sugo

I know it’s been a while but I’m back again and would like to start my comeback with a delicious vegetarian dish that includes my all time favourite vegatable, lovely eggplants. Fried slices of eggplants are coated with a fruity-spicy tomato sauce and a refreshing herbal cream,  an explosion of flavors, smiply “Veggielicious” :-).

Serves 6 | Time needed ~ 1 h 30 min

5 stalks flat-leaf parsley
500 g cream fraiche
1 onion
2 garlic cloves
650 g tomatoes
12 tbsp olive oil
1 tsp hot chili paste e.g. Harissa 
3 eggplants (approx. 1 kg)
salt and pepper to taste

  1. Wash and dry the parsley. Pluck the leaves off and chop them. Season the cream fraiche with salt and pepper and add the parsley.
  2. For the sugo: Peel and finely chop the onion and garlic cloves. Wash and cut the tomatoes into small pieces. Heat 2 tablespoons of oil in a pan and sauté the onion and garlic cloves. Add the tomatoes and season with salt, pepper and harissa. Simmer the sugo at low heat for about 30 min.
  3. In the meantime, wash the eggplants, remove the top and bottom parts and cut into slices approx. one centimetre tick. Heat 10 tablespoons of oil in a frying pan and fry the eggplants, turning frequently until golden brown. Allow them to drip off on kitchen paper.
  4. Season the sugo again. Spread 1/3 of the cream fraiche on a large plate. Pour some of the eggplants and sugo over the creme fraiche. Repeat until all ingredients are used up. Finish with tomato sugo. Sprinkle with chopped parsley.
  5. Enjoy with meat, fish or bread e.g. ciabatta.

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Adapted from LECKER (Die große Jubiläumsausgabe) magazine.

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