lovely vegetable …
One possibility: grilled, with a simple sauce persil-garlic-extra virgin olive oil.
Another way … cooked in a tomato sauce with black olives and red onions … really tasty!
Here the two recipes together.
Let’s start from the grilled ones …
Like they were thin steaks, you have simply to grill them on the fire.
Garnish with the persil minced with the garlic and extra virgin olive oil.
For the tomato sauce ones.
First stirr in a sauce pan one onion cut with some garlic and extra virgin olive oil.
Add the aubergine in cubes (cut).
Stirr a very few minutes then add the tomato sauce with some water not to make it stick and to let it cook too.
Add some black olives. Stirr and let the water evaporate while cooking the aubergines (they have to become softer under a fork, not anymore hard texture).
And that’s it!
As the first picture you could enjoy it like this (with additional extra virgin olive oil), or together with the grilled aubergines if you wish.
Another option would be to add some cous cous in the cooking water…
Enjoy anyway, the way you prefer!
Thanks and see you next post….