Fried Tomato and Eggplant

Fried tomato and eggplant served in the pan

Fried Tomato and Eggplant

Eggplants are a rich source of vitamins, minerals, nutrients and dietary fibre but it is often ignored because of its bitter taste.
The spongy texture of eggplants absorbs all the flavours of its accompanying ingredients and it is perfectly complemented by tomatoes, which gives it a flavourful, delicious twist.

Ingredients:
Serving: for 4 people

  • 6 tomatoes
  • 5 basil leaves
  • 2 heads of garlic
  • 3 eggplants
  • 1 heaped teaspoon of paprika
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1/2 cup boiling water

Preparation:
Place the eggplants directly over the flame of a gas stove for a few minutes and peel before starting to prepare the rest of the ingredients. Chop the tomatoes. Separate the garlic into cloves, peel and slice them.

Method:
Put the stove onto a medium heat and add oil into a pan (olive or coconut oil can be added as a healthier option). Add the garlic, chopped tomatoes, stir and let it simmer for a minute. Add the boiling water and then stir again. Carefully place the eggplant in the pan and cut into 1/3. Season with salt, pepper, paprika and basil leaves, and add a dash of olive oil. Let it simmer for 2 minutes.

Serve while hot and enjoy!

Thanks to our Khmer kitchen staff for preparing and cooking our meals.

Share on FacebookShare on Google+Tweet about this on TwitterPin on Pinterest

ABOUT AUTHOR

Megan and Marc