Aubergines with spicy tomato sauce

Name: Aubergines with spicy tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 Stem(s) flat leaf parsley; 500 g Cream; 7-10 Tbsp fraîche; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 2 Garlic cloves; 750 g ripe tomatoes; 10 TABLESPOONS Olive oil; 7-10 Tbsp Sugar; 1⁄2 Tsp Sambal Oelek (substitute for cayenne pepper); 3 (approx. 1 kg) Aubergines

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 Stem(s) flat leaf parsley
500 g Cream
7-10 Tbsp fraîche
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
2 Garlic cloves
750 g ripe tomatoes
10 TABLESPOONS Olive oil
7-10 Tbsp Sugar
1⁄2 Tsp Sambal Oelek (substitute for cayenne pepper)
3 (approx. 1 kg) Aubergines

Directions

1
Wash the parsley and cut into strips. Mix crème fraîche, salt, pepper and parsley, up to 1 tablespoon.
2
Peel and finely dice the onion and garlic. Wash and chop the tomatoes. Heat 1 tablespoon of oil. Sauté onion and garlic. Add the tomatoes. Season with salt, pepper, some sugar and Sambal Oelek, bring to the boil.
3
Simmer open for about 30 minutes.
4
Clean, wash and slice the aubergines. Heat 9 tablespoons of oil gradually in a coated pan and fry the aubergines in it in portions until golden brown. Remove and drain on kitchen paper.
5
Season the tomato sauce to taste again. Spread half the crème fraîche on a large plate. Spread a few slices of aubergine and some tomato sauce on top. Pour the rest of the crème fraîche, aubergines and tomato sauce alternately on top.
6
Sprinkle with remaining parsley.