Pan-Fried Aubergines and Tomato Concassé
& Classic
- 3 aubergines
- 1 garlic clove, chopped
- 6 tomatoes
- 1 onion
- Parmesan shavings
- Fleur de sel
- 1 glass balsamic vinegar
- 1 teaspoon sugar
- A handful of rocket
Reduce the vinegar and sugar to a glaze, and reserve.
Blanch and peel the tomatoes, and dice into large pieces.
Finely chop the onion and fry in a pan with a little olive oil until translucent. Add the tomatoes, then cook for 5 minutes and reserve in a cool place.
Halve each aubergine, then cut each half into 2cm thick slices. Sprinkle with salt.
Fry the aubergine slices with a little olive oil until golden on both sides.
Before serving, arrange the aubergine slices, then add a serving spoon of tomato concassé.
Add some parmesan shavings and a few rocket leaves.
Season with fleur de sel and pepper, then drizzle on a little reduced balsamic vinegar and olive oil.
Serve cool.
Blanch and peel the tomatoes, and dice into large pieces.
Finely chop the onion and fry in a pan with a little olive oil until translucent. Add the tomatoes, then cook for 5 minutes and reserve in a cool place.
Halve each aubergine, then cut each half into 2cm thick slices. Sprinkle with salt.
Fry the aubergine slices with a little olive oil until golden on both sides.
Before serving, arrange the aubergine slices, then add a serving spoon of tomato concassé.
Add some parmesan shavings and a few rocket leaves.
Season with fleur de sel and pepper, then drizzle on a little reduced balsamic vinegar and olive oil.
Serve cool.
