READY IN
40 mins
40 mins
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Ingredients for Aubergine (Eggplant) and Tomatoes
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
to serve 2:
2 medium-sized
aubergines (eggplant)
4 medium-sized
tomatoes
1 clove
garlic
3 tablespoons
corn oil
salt and pepper
How to Cook Aubergine (Eggplant) and Tomatoes
- Peel the aubergines and cut into small pieces. Peel the tomatoes and discard the 'wet' seeds from the centre. Roughly chop the remaining flesh. Peel and finely chop the garlic. Heat the oil in a pan, add the aubergine and stir-fry for three or four minutes. Add the tomato and garlic, then salt and freshly-ground pepper to taste. Cook over a medium heat for about 30 minutes until the aubergine is tender. Serve with any meat - beef, pork, chicken, ham - this mixture always works well.
GRAHAM'S HOT TIP:
To remove the skin from a tomato, place it in very hot water (close to boiling) for about one minute. Remove the tomato from the water and you'll find that the skin peels away easily, leaving the flesh perfectly intact.
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