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Ingredients (for 4 people):
3 eggplants 3 cans of cherry tomatoes, I recommend to use these ones Fresh cherry tomatoes (place on the dish just before putting it into the oven) 1 leek, thinly sliced with the help of a mandoline (place on the dish just before putting it into the oven) 2 tablespoons of coarse salt 1 shallot 1 yellow onion 3 large garlic cloves 1 fresh thyme sprig 1 fresh rosemary sprig 10 fennel seeds 30 fresh basil leaves 2 chili peppers if you like your food spiced up! Olive oil Salt of Guérande Black pepper |
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Two hours before you eat, at least, cut the eggplants into 3cm thick slices. In a large container, place the eggplants, add the coarse salt and cover up with water.
Let sit for an hour. This will remove the eggplant bitterness.
Prepare the sauce: in a saucepan, heat up 2 tablespoons of olive oil.
Add the shallot, garlic and onion, roughly chopped. Add a pinch of salt, 3 turns of the pepper mill and the chili peppers if you like to spice up your dish.
Once it has all slightly caramelized, cover with your canned cherry tomatoes. Bring to a boil, add thyme and rosemary, and 12 basil leaves.
Reduce heat to low and let it simmer 30 to 40 minutes.
Prepare your eggplants: an hour has passed. Rinse your eggplants thoroughly.
Preheat the oven on fan heat to 200 degrees.
In a large fry pan, heat up 3 tablespoons of olive oil. Once the pan is hot, place the eggplant slices and let them grill and soften.
The eggplant must be almost completely cooked, with a very soft and tender texture.
Prepare your dish for the oven: in a large dish, place a sheet of baking paper (which makes cleaning way easier after use!).
Arrange the eggplants slices closely. Add salt and pepper generously.
Place a basil leaf on each slice and cover each one of them with your tomato sauce. Bake for 20 to 30 minutes.
Serve with a nice fresh greens salad and a slice of ham if you'd like!
Bon appétit !
