La sauce aubergine. At it's base, this dish is a simple tomato sauce, tossed with a short pasta (macaroni, penne, etc) and cooked eggplant. Some people roast the eggplant, giving it an earthier flavor, but the traditional recipes stick to frying them in olive oil. A vegetarian favourite, the sauce consists of golden fried aubergine in a simple tomato sauce, topped with basil and wonderfully salty ricotta salata (a pressed and salted type of ricotta).

Toss the sauce with the drained pasta and finish with grated cheese and more basil if you like. Check out our best ever vegetarian recipes here You can use it as you would use any other tomato sauce - on pizza, pasta, served with roasted green peppers, or eggs, etc. Once the eggplants are roasted and the sauce is done, it's a matter of minutes to put this dish together. You can cook La sauce aubergine using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of La sauce aubergine

Prepare 1/2 of oignon.
Prepare 1/2 of tomate.
You need of Des aubergines.
It's 100 gr of viande de bœuf.
Prepare 1/2 of poisson sec.
It's of Poivre.
It's 1 of piment.
You need of Ail.
Prepare 2 of bouillons poulet.

Simply layer tomato sauce and eggplants alternating the two. The sauce is made by removing the flesh from roasted eggplants and adding them to the tomato sauce where they cook down, even more, making a delectable, flavorful dish that I promise you're going to love! A few sprigs fresh lemon thyme. Add the tomatoes, season well and bring to a steady simmer.

La sauce aubergine step by step

Faire cuir les aubergines dans une casserole et faire bouillir pendant ce temps la viande 10min dans une autre casserole..
Mixer le piment et une tranche d’oignon et ajouter à la viande puis ajouter le 1/2 tomate et 1/2 oignon et laisser cuir pendant 15 min.
Après 20min de cuisson des aubergines, les mixer. Aussi sortir la tomate et l’oignon de la viande et les mixer également.
Ajouter 1/2 litre d’eau à la viande, puis ajouter l’oignon et la tomate mixé ainsi que les aubergines mixés. Ensuite ajouter le poisson sec, le poivre, l’ail, et les 2 bouillons. Laisser cuir 15 min.
Servir et c’est prêt 😊. Ça s’accompagne avec le riz ou le foutou (une spécialité de chez moi). Bon appétit.

Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil. The eggplant soaks up all the flavorful oil, which makes it comes out with golden edges and soft, creamy insides. That is what I call eggplant perfection! Like any great eggplant pasta sauce, it's a perfect match with tomatoes. The sauce is just a variation of easy marinara or fresh cherry tomato sauce, with the addition of spice and chili.