Lasagne in green with vegan pesto and zucchini
15 recipes
Eggplant Turkish
ingredients
servings
4
Aubergine
4 unit
Red tomatoes
6 unit
Garlic
2 wedges
Onions
2 unit
Dried pine nuts
1 cup
Cinnamon
15 oz
Iodized salt
6 pinches
Parsley
3 spoons
Olive oil
4 spoons
Side Dishes from Turkey
Eggplant Turkish
Eggplant Turkish
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious side dish is the eggplant with concassé tomatoes, pine nuts and cinnamon. Require little time and even less skill. I propose as a starter too often, when I decide to prepare a dinner taste Middle East!
preparation
step 1
Wash the eggplant and cut into slices about 2 cm. Place them on a baking sheet lined with parchment paper, season with salt, brush with oil and bake at 180 ° C, 10 minutes per side.
step 2
Meanwhile, prepare the tomato concassé. Put a pot of water on the fire. With a paring knife engrave the lower part of the tomato to cross. When the water boils, dipped 3 or 4 tomatoes at a time.
step 3
Cook for about 30-45 seconds, then pull them out of the water with a copper flake and cool them in a cup of cold water and ice. Peel them, cut them in half, empty them of the seeds and membrane.
step 4
Cut the halves into slices and then into cubes of 5 mm. Throw the concassé in a pan with olive oil, onion and garlic and saute. Then sprinkle cinnamon, add a handful of crushed pine nuts.
step 5
Finally you put a spoonful of concassé on each slice of eggplant, cover with a little olive oil and spend more in the oven for 10 minutes. Serve warm and sprinkled with parsley.
step 6
Finally you put a spoonful of concassé on each slice of eggplant, cover with a little olive oil and spend more in the oven for 10 minutes. Serve warm and sprinkled with parsley.
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