Vegetable tartar from eggplant and tomatoes

Last Updated on October 3, 2024

Aubergines – aubergines stripped of their bitter taste, baked in the oven, their flesh then mixed with tomato flesh, seasoned with capers, green pepper, chilli sauce and other goodies.

Ingredients:

Multi-portion recipe: 4 pcs smaller eggplants (eggplants) 4 pcs medium sized tomatoes 4-6 pcs garlic cloves 1 pk onions 3-4 tbsp hot chilli sauce 4 tbsp quality olive oil 1 tbsp pickled capers without brine 2 tspworcestershire sauce 1 tbsp pickled green pepper without brine 1 teaspoon freshly ground black pepper salt to taste To serve: lemon wedges and onions for garnish toasted baguette slices or toasted bread

Procedure:

Salt the sliced eggplants on both sides and let them rest in a bowl for 30 minutes (this gets rid of the bitter taste), then rinse the eggplants under cold running water and place them on a baking sheet lined with parchment paper

Bake in a preheated oven at 180 °C for about 30 minutes, then remove the baking sheet and let the aubergines cool down

While the aubergine is baking and then cooling, prepare the tomatoes, cut them crosswise at the top, then briefly scald them with hot water and immediately transfer them to ice or ice water, after a while peel them and cut them in half, scoop out the seeds, cut the flesh into smaller cubes

Chop the capers into smaller pieces, then crush them together with the green pepper, preferably in a mortar, and rub the garlic cloves with salt

Crush the flesh of the aubergine and tomatoes with a fork or briefly mash, mix with olive oil, salt, garlic, chilli and Worcestershire sauce, capers and green pepper, also salt and freshly ground black pepper

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Let it rest in the fridge and cool, stirring the mixture occasionally, the Vegetable Recipes will release their juices slightly

Serve the aubergine and tomato tartare preferably on toasted baguette slices or toasted toast, garnish with onion rings, lemon rings, sprigs of herbs, etc.