Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
Wash and cut the eggplants into small cubes of about half an inch (1.5cm).
Step 2
Place the eggplants in a colander and sprinkle them with salt. Let them rest for 1 hour.
Step 3
Rinse the eggplants very well with cold water and pat dry them with kitchen paper.
Step 4
In a sauté pan, heat plenty of olive oil (read note 1).
Step 5
Add the eggplants and fry until tender, about 15 minutes over moderate heat.
Step 6
Remove the eggplants and the excess oil as much as possible. Placet them on a plate.
Step 7
In the same saucepan, sauté the garlic in a bit of olive oil for a minute or until browned (read note 2).
Step 8
Add the tomatoes, season with pepper and sauté for 3 minutes over moderate heat so the tomatoes release some juices.
Step 9
Add the eggplants to the saucepan and a bunch of hand-torn basil. Mix well and cook for another 2 minutes.
Step 10
Adjust salt if necessary and turn off the stove. Allow the dish to reach room temperature and serve.
Your folders
readyseteat.com
Your folders
theplantbasedschool.com
5.0
(4)
20 minutes
Your folders
debraklein.com
5.0
(17)
15 minutes
Your folders
nicolaspujol.com
4.4
(11)
25 minutes
Your folders
anitalianinmykitchen.com
5.0
(3)
8 minutes
Your folders
mangiabedda.com
5.0
(21)
Your folders
mangiabedda.com
Your folders
cookieandkate.com
4.9
(174)
45 minutes
Your folders
pickledplum.com
4.8
(5)
8 minutes
Your folders
mamaslebanesekitchen.com
4.7
(3)
35 minutes
Your folders
anitalianinmykitchen.com
5.0
(1)
30 minutes
Your folders
anitalianinmykitchen.com
4.9
(21)
60 minutes
Your folders
foodnetwork.com
4.4
(16)
40 minutes
Your folders
fermentingforfoodies.com
5.0
(1)
Your folders
thecafesucrefarine.com
5.0
(26)
60 minutes
Your folders
thecafesucrefarine.com
Your folders
foodandwine.com
4.0
(1)
Your folders
allrecipes.com
4.8
(1.8k)
15 minutes
Your folders
allrecipes.com
4.6
(35)
5 minutes