Ingredients
- 1 onion
- 1 clove of garlic
- 40 g olive oil
- 1 large eggplant cubed
- 400 g tin of diced tomatoes
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place onion and garlic in TM bowl, chop for
2-3 secs on speed 7
Scrape down sides of bowl and add 20g oil
and saute for 2 mins 100 degrees on speed 1
Add cubed eggplant and 20g oil. Saute for
2 mins 100 degrees reverse speed 1
Add tin of diced tomatoes and salt and
pepper to taste. Cook for 8-10mins 100
degrees, reverse speed 1. Serve on a bed
of rice.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Kind of went Mediterranean x indian with this. Added a tablespoon of vege stock paste, can of chickpeas and a wedge of paneer it was absolutely delish very versatile base which you can add so much too. We served with rice but you could serve with pasta or even turn it into a vegetarian lasagne. Definately needed the stock paste though to bring out the flavour of egg plant. Delicious thank you
Love this at this time of the year because we are harvesting egg plants, zuchinni, capsicums, chillies and tomatoes. The recipe is perfect as is or add the seasons veggies and herbs to suit your tastes. Added some gratted cheese tonight too = Yum. Excellant recipe - thankyou
Thank you. Very simple, quick and tasty meal!
I omitted the oil (Used water instead) and salt, doubled the garlic, added red capsicum and frozen peas.
I served mine with homemade oven roasted potato chunks.
Very satisfying
This is delicious. I added a red capsicum, TBS of tomatoe paste and some fresh parsley and basil and served it on pasta. I will make it again for sure. Thanks so much for sharing.
Victor..
What a great recipe to use up a glut of eggplant. I added some fresh basil and oregano with the tomatoes, and a bit of stock paste instead of salt. I will freeze both batches I’ve made. Next time I might even do a mix of eggplant and zucchini
excellent, I added it to pasta and out a crumb on top and finished it in the oven. will be a new go to for sure
Victor..
I loved it!!! amazing taste. I omitted garlic and onion as I can't have them - still really tasty. Simple and easy.
I added a red chilli, fresh marjoram and thyme to the garlic and onion in step 1.
The end result was delicious. This is a quick and easy vegetable dish and it went beautifully with pork rashers cooked on the Webber. A recipe that lends itself to variations and one to add my repertoire.
John Clark
Independent Consultant (WA)
Is this designed to be a main or side dish? Would I get 6 mains out of it?
Made this for dinner, added 2 small eggplants and 1 chicken thigh - cooked for an additional 10 min. Lovely and enjoyed by the whole family. thank you
Are you sure to delete this comment ?