Aubergine and Tomato Tartare

Last Updated on September 24, 2024

Aubergines or aubergines in a different way. Sweaty eggplant rounds are baked in the oven, then the flesh is mixed with tomato pulp, olive oil, crushed garlic cloves, chilli and worcestershire sauce, pepper and salt. Mix everything thoroughly and leave to rest in the fridge. The aubergine and tomato tartare is best served on toasted baguettes or toasted bread.

Ingredients:

Recipe for 4 people: 3 pcs of olives

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2 pcs tomatoes 4 pcs garlic cloves 2 tbsp hot chilli sauce 3 tbsp olive oil 1 tsp worcestershire sauce 1 tsp white pepper 1 tsp salt

Procedure:

1. 1. After that, place the eggplant slices on a greased baking tray and bake in the oven at 180 °C for about 30 minutes
3. While the aubergine is baking and then cooling, press the tomato apples through a suitable sieve, or remove the skins and part of the flesh with seeds and use only the remaining part in the recipe
4. Toss the crushed tomato flesh and aubergine with olive oil and crushed garlic, season with salt, pepper, hot chilli sauce and worcestershire sauce
5. Serve on a fresh sliced roll buttered with butter, but the butter can be omitted!

Recommendation:

It is not a bad idea to use aged or toasted bread as a base for this spread.

Note:

How to get rid of the bitter taste of the aubergines. After that, rinse the aubergines with cold water, dry them with a napkin or clean cloth and start processing the aubergines as soon as possible.