Baked aubergines in tomato sauce

Name: Baked aubergines in tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1 Shallot; 1/2 potty Thyme; 1 can(s) (425 ml/ 400 g E) peeled tomatoes; 6-8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 (approx. 500 g) Aubergines; 1-2 Garlic cloves; 30 g Butter or margarine; 40 g grated parmesan cheese; 7-10 Tbsp Basil; 7-10 Tbsp Kitchen paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

1 Shallot
1/2 potty Thyme
1 can(s) (425 ml/ 400 g E) peeled tomatoes
6-8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 (approx. 500 g) Aubergines
1-2 Garlic cloves
30 g Butter or margarine
40 g grated parmesan cheese
7-10 Tbsp Basil
7-10 Tbsp Kitchen paper

Directions

1
Peel and finely dice the shallot. Wash the thyme, dab dry and chop finely, except for a little to garnish. Puree the tomatoes, shallot and thyme in a tall blender jug. Add olive oil bit by bit. Season the sauce with salt and cayenne pepper.
2
Clean, wash and cut the aubergines into thick slices. Peel garlic and press it through a garlic press. Heat the fat in a large pan and fry the eggplant slices while turning. Finally add garlic and fry. Season the aubergines with salt, drain them on kitchen paper and let them cool down. Place the tomato sauce in an ovenproof dish and place the aubergine slices on top in a fan shape. Sprinkle with parmesan. Bake in a preheated oven (electric: 225°C/ gas: level 4) for 20-25 minutes. Serve garnished with thyme and basil.
3
Season the aubergines with salt, drain them on kitchen paper and let them cool down. Place the tomato sauce in an ovenproof dish and place the aubergine slices on top in a fan shape. Sprinkle with parmesan. Bake in a preheated oven (electric: 225°C/ gas: level 4) for 20-25 minutes. Serve garnished with thyme and basil. Served with fresh baguette