Printable version Green Vegetable dishes
Non-illustrated recipe

Eggplant and Tomatoes Fondue

  • For : 4 servings
  • Time : 1 h 15
  • Difficulty : easy

Ingredients for Eggplant and Tomatoes Fondue :

  • 2 large eggplants
  • 1 onion
  • 500 g tomatoes
  • 30 g butter
  • salt
  • pepper

Technical stages for Eggplant and Tomatoes Fondue :

  • Peel the eggplants and cut them in 1 cm-thick (0,39 inch) slices. Put them in a large dish and salt. Leave for 30 minutes to 1 hour so they will lose their bitter juices.
  • Rinse in running cold water and drain.
  • Peel the onion, wash and mince it. Melt the butter in a pot, add the onion and sweat it for 5 minutes, without letting it turn colored.
  • Add the eggplant slices, stir. Peel and seed the tomatoes and add them to the mix.
  • Season with salt and pepper.
  • Cover and cook over medium heat for 30 minutes.
  • If there is still too much liquid at the end, remove the lid and increase the heat.
  • Serve warm.
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The essentials

To make this recipe, some of these items will be required:

Peeler 7 cmPeeler 7 cm 8.50 Euro
Chef knife (20 cm)Chef knife (20 cm) 26.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
The Onion CutterThe Onion Cutter 25.95 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro