Serves 4.
Ingredients:
- 900g aubergines (eggplant)
- 1 large tomato
- 2 cloves of garlic, finely chopped
- 2 T olive oil
- salt and pepper to taste
Method:
Wash and drain the aubergines.
Prick the skin and bake in a very hot oven until the flesh is very soft.
Peel the tomato, remove the seeds and finely dice.
Once cooked, scoop out the flesh from the aubergines. Chop.
Heat up the olive oil in a pot, and brown the garlic lightly.
Add the aubergine, salt and pepper and cook for 4 minutes.
Add the tomato and cook for another minute or two.
Can be served hot or cold - if served cold, top with a few drops of lemon juice.
