Grilled eggplant with tomato sauce (vegan)
Automatically translated from Romanian. See the Romanian original
Grilled eggplant served with a quick garlic and basil tomato sauce—a vegan recipe ready in just a few minutes.
Ingredients
Method
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Slice the eggplant and place it on a grill or in a pan.
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While it cooks, peel the garlic, remove the germ, and flip the eggplant slices.
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Once cooked, remove the eggplant slices to a plate.
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Sauté the garlic in a little oil.
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Add the peeled tomatoes, salt, chilli or pepper, and basil.
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Simmer for about 5-6 minutes over medium heat until the tomato juices reduce slightly.
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Serve with fresh bread.
The story behind this recipe
I wasn't really in the mood to cook (it's Monday, understandably), but I did want to eat something tasty and light (the stomach is not to blame for it being Monday).
This recipe takes about 10 minutes to prepare, so you have no excuse not to try it at least once.
For one person, you need:
one medium eggplant
one cup of peeled tomatoes (canned)
2 cloves of garlic
parsley
salt
chilli / pepper
Slice the eggplant as shown in the picture, and place it on a grill or in a pan.
While it cooks, peel the garlic, remove the germ, and turn the eggplant slices on the grill. Once they are cooked, put them on a plate, and sauté the garlic in a little oil. Add the peeled tomatoes, salt, chilli or pepper, and basil.
Let it simmer for about 5-6 minutes over medium heat, until the juices released by the tomatoes reduce a bit.
Serve with fresh bread!
See you soon!
