Auberginen mit Tomatensugo & Crème fraîche

Name: Auberginen mit Tomatensugo & Crème fraîche
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 5 Stem(s) flat leaf parsley; 500 g Fresh cream; 7-10 Tbsp salt, pepper, sugar; 1 Onion; 2 Garlic cloves; 650 g Tomatoes; 12 TABLESPOONS Olive oil; 1 TEASPOON Harissa (oriental hot chili paste; tube); 3 (approx. 1 kg) Aubergines

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

5 Stem(s) flat leaf parsley
500 g Fresh cream
7-10 Tbsp salt, pepper, sugar
1 Onion
2 Garlic cloves
650 g Tomatoes
12 TABLESPOONS Olive oil
1 TEASPOON Harissa (oriental hot chili paste; tube)
3 (approx. 1 kg) Aubergines

Directions

1
Wash parsley, shake dry, pluck off leaves and chop. Season crème fraîche with salt and pepper. Stir in parsley, except for 1 tbsp.
2
For the sauce, peel and finely dice the onion and garlic. Wash and chop the tomatoes. Heat 2 tablespoons of oil in a saucepan. Fry the onion and garlic in it. Add the tomatoes. Season with salt, pepper, 1 pinch of sugar and harissa.
3
Simmer the sauce open at low heat for about 30 minutes.
4
In the meantime clean, wash and slice the aubergines. Heat about 10 tbsp. of oil one after the other in a large frying pan. Fry the aubergines in it in portions, turning them golden brown. Take them out and let them drip off on kitchen paper.
5
Season the tomato sauce to taste again. Spread about half the crème fraîche on a plate. Spread a part of the eggplant slices and the sauce on top. Layer the crème fraiche, aubergines and sauce alternately.
6
Finish with Sugo. Sprinkle the rest of the parsley over it. Add ciabatta.