Eggplant sauté
6 servings
50 minutes
Sautéed eggplant is a refined dish of French cuisine that embodies a harmony of flavors and aromas. Its history is rooted in the traditions of southern France, where sun-soaked vegetables transform into true gastronomic masterpieces. Tender eggplants fried to a golden crust combine with fragrant tomatoes, sweet peppers, and spicy garlic to create a rich, intense flavor. The slight acidity of the tomatoes complements the sweetness of the carrots, while fresh herbs add a summery freshness to the dish. This sauté can be served as a standalone dish or as a side to meat and can also be used as a base for complex sauces and stews. Warm and aromatic, it wonderfully warms in cold weather and refreshes in summer, making every meal a true delight.
1
Cut the eggplants into 5 mm thick pieces, salt them, and let them sit.
- Eggplant: 4 pieces
2
Slice the onion and pepper into half rings, peel the tomatoes, cut them into large cubes, and grate the carrot on a coarse grater. Mix everything together.
- Onion: 1 head
- Bell pepper: 2 pieces
- Tomatoes: 4 pieces
- Carrot: 2 pieces
3
Sauté the vegetables in vegetable oil and add salt.
- Olive oil: 4 tablespoons
4
Rinse the eggplants slightly and squeeze. Fry each slice on both sides in vegetable oil.
- Eggplant: 4 pieces
- Olive oil: 4 tablespoons
5
Place the prepared eggplants in a pot, add the sautéed vegetables on top, then the chopped garlic and finely chopped herbs. Cover with a lid, set on very low heat and simmer for 10 minutes. Stir the finished sauté.
- Eggplant: 4 pieces
- Onion: 1 head
- Bell pepper: 2 pieces
- Tomatoes: 4 pieces
- Carrot: 2 pieces
- Garlic: 4 cloves
- Fresh herbs: to taste
