matthieu
June 27, 2025
| Ingredient | Amount |
|---|---|
| Spices (Herbes de Provence) | 1 unit |
| Canned chopped tomatoes in juice | 1/2 unit |
| Eggplant | 1 unit |
| Tomato | 1 unit |
| Garlic | 2 unit |
Cut the eggplant in half or into 4 long slices.
Score the flesh in a crisscross pattern and generously salt it. Let it sit for 20–30 minutes to draw out the bitterness.
Rinse the eggplant and pat it dry with a paper towel. Sprinkle with salt, drizzle generously with olive oil, and add herbs.
Preheat the oven to 180°C (356°F).
Place the eggplant on baking paper and bake for 15 minutes.
In a bowl, combine the canned tomatoes, chopped fresh tomato, crushed garlic, salt, and pepper.
0.0 kcal
0.0g
0.0g