Aubergine with vegetables in rhodus

4 servings
1 hour 20 min


1. Eggplant wash, dry, make a deep longitudinal incision in each. It is good to salt the aubergines inside, put the cut down on the dish and leave for 30 minutes.

2. Filling. Wash the tomatoes, cut into circles. Peel and finely chop the garlic. Wash the parsley and finely chop. Heat olive oil in a pan, lay out tomatoes and garlic, simmer for 2 minutes, then remove from the heat. Add parsley, salt and pepper. Mix.

3. Rinse, dry and fry the aubergines in olive oil for 2 minutes on all sides.

4. Fill the aubergines with filling, drizzle with water mixed with lemon juice and sugar and put in a baking dish lined with parchment.

5. Put the tin in the oven heated to 160 ° C for 40 minutes.