READY IN
40 mins

Aubergine (Eggplant) and Tomatoes

Recipe by Graham

The aubergine is shaped like a small marrow but is very dark purple (almost black). To boil, peel the aubergine and cut in thin slices. To remove some of the excess water before cooking, salt all the slices well and leave them to drain in a colander for 15-20 minutes. Rinse under cold water then cook.

When buying, choose the aubergines that are a little shorter, well round and shiny. These are more likely to be younger and with smaller seeds inside.

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.