Eggplant purée slimming

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Eggplant purée slimming

Eggplant purée slimming

Eggplant purée slimming
Eggplant purée slimming

Number of people


3 eggplants

2 tomatoes

2 onions

3 cloves of garlic

1 tablespoon olive oil






drop of balsamic vinegar

Preparation: 5 min
Cooking time: 20 min
Step 1
Wash the aubergines and tomatoes.
Step 2
Immerse the tomatoes in boiling water and peel them.
Step 3
Chop the onions and garlic.
Step 4
Steam the whole eggplants (4 to 5 min in a pressure cooker).
Step 5
Meanwhile, sauté the chopped onions in olive oil until slightly brown.
Step 6
Add the peeled tomatoes and garlic, and lightly crush the tomatoes with a fork to help them melt, salt and pepper.
Step 7
Let melt and reduce over low heat until the excess juice evaporates (about 10 min).
Step 8
Split the cooked eggplants in half and remove the flesh to be added to the tomato purée.
Step 9
Crush everything with a fork to obtain a pleasant consistency.
Step 10
Add the finely chopped herbs of your choice, as well as the balsamic vinegar, and adjust the seasoning.
Step 11
Serve hot, warm or cold to accompany white meat, eggs...
Author's note
May be very suitable for vegetarians with a few slices of hot fried toffee. Also very suitable in a slimming diet (eggplants burn fat as long as they have not been bathed in oil!)

I add my grain of salt

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