Preparation
10Cooking time
0 год 25 хвReady In
0 год 35 хвLevel
SimplyRating:
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Ingredients
| Eggplant - 600 g | |
| Finely chopped garlic - 2 cloves | |
| Chopped fresh thyme to taste | |
| Olive oil to taste | |
| Balsamic vinegar - 1 tbsp. l. | |
| Onion - 1 head | |
| Water - 500 ml | |
| Salt to taste |
Instructions
| 1. Peel the eggplant and cut into semicircular slices about 1 cm thick. Peel and chop the garlic clove, peel the onion and cut into thin half rings. Strip the leaves from the thyme sprigs. | |
| 2. Heat olive oil in a small skillet over medium heat. Throw in the eggplant slices, thyme and pour in the balsamic vinegar. Stir and add more olive oil. Fry the eggplant slices on all sides. | |
| 3. Heat a little olive oil in a small saucepan and fry the chopped onion and garlic over low heat until soft (for seven to ten minutes). Add fried eggplant, pour in water and bring to a boil. Cook for twenty minutes, covered with a lid. | |
| 4. Remove the saucepan from the heat and use an immersion blender to puree its contents. And then, if desired, additionally wipe through a sieve - for a more airy consistency. Add more water or broth, if necessary, salt and pepper to taste. |
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