Lebanese eggplant

Lebanese eggplant

Preparation time: 30 minutes

Cooking time: 10 minutes

Lebanese eggplant

Ingredients (for 4 people):

- 3 aubergines

- 1 kg of canned peeled tomatoes

- 1 tablespoon tomato paste coffee

- 1 sugar

- 1 to 2 tablespoons wine vinegar

- 1 tablespoon crushed garlic coffee

- Sunflower oil

- Salt

Preparation of the recipe:

• Slice the eggplant into thin slices (1 cm). Lay them flat and sprinkle with salt and let drain for about an hour.

• Soak eggplant with paper towels and fry in a pan with sunflower oil (sunflower and yes no olive oil!)

• Crush the tomatoes and add the tablespoon of tomato paste, sugar, salt, vinegar and garlic.

• Boil the mixture and pour over the eggplant.

• Serve cold.

remarks:

The real recipe Lebanese caterers!

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