(fried or baked)
Ingredients (per 4 portions)
2 eggplant
350 gr. tomato puree
a few black olives
some capers
Origan
half a teaspoon of sugar
almond flour or vegan parmesan cheese
fine salt
for frying: sunflower oil
Cooking: oven or pan
Difficulty: media
Procedure
Cut the aubergines into large slices 1 cm .
If they fry:
put them first between two plates, one on top of the other lightly salted with a weight on top in order to release the’ water and then dry them .
Quickly fry them in a saucepan, first putting to heat the’ oil .
Drain them on absorbent paper and spread them on a tray .
If you use the oven:
place them on a baking sheet with parchment paper and cook at 180 degrees for 35 minutes.
Prepare a simple sauce in a saucepan with the puree, salt and sugar bringing to a boil for no more than 5 minutes.
Pour the sauce over each of the aubergines and add l’ Origan,
sprinkle with almond flour or vegan grana cheese, 1 olive and 2/3 capers for each piece.
They should be kept in the fridge or at room temperature .
Also ideal for summer sandwiches.
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