Sautéed eggplant baked under cheese
Author:
Cooking Together
Servings: 2
Cooking time: 40 min
Flavorful sautéed eggplant baked under cheese
Ingredients
| 600 g eggplants |
| 250 g skinned tomatoes |
| 80 g leeks |
| 2 garlic cloves |
| 120 g parmesan crumbles |
| 70 ml white dry wine |
| 40 ml water |
| 60 g butter |
| 20 ml olive oil |
| TO TASTE: |
| salt |
| sugar |
| oregano |
| thyme |
| black pepper |
Instructions
Step 1
Coarsely chop the eggplants. Salt, mix and leave for 10-15 minutes.
Step 2
Then squeeze off excess moisture, dry and fry in butter until brown.
Step 3
Fry the chopped leeks and garlic separately in olive oil and combine with the eggplants.
Step 4
Add the diced tomatoes, wine, water, salt, sugar and spices. Cover and simmer for 5 minutes.
Step 5
Transfer the sauté to a ceramic mold, sprinkle with Parmesan and bake at 220 degrees Celsius for 10 minutes. Bon appetit!
