Fried eggplant with tomato onions

25 Mar

As a child Woman was scarred by eggplant. Her father would fry up what seemed like mountains of eggplant on the barbeque. I don’t know why this scarred her, but it just seemed there was always a lot.

But Woman has been rehabilitated to fried eggplant. Fried eggplant, in moderation, is very, very good. (It’s hiding in this picture behind the vineleaves and lentils.. oh mezze, how I love you)

Fried eggplant with tomato onions (serves 2 as part of a mezze)

  • 1/2 eggplant (medium size) cut into slices
  • 1/4 C chopped tomatoes
  • 1/4 small white onion, sliced into rings
  • 1 tsp thyme

Heat olive oil in pan and cook onion until soft and browned. Remove from pan and set aside.

In the pan, add a bit more olive oil and cook eggplants on each side for about three minutes or until very soft. Remove from pan. Set on plate.

Throw cooked onion back into the pan with tomatoes and thyme. Cook for about 5 minutes or until the tomatoes have become less watery. Serve on top of fried eggplant.

Estimated cost: £1

Musical accompaniment: John Grant

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One Response to “Fried eggplant with tomato onions”

  1. Rufus' Food and Spirit Guide March 25, 2011 at 2:59 pm #

    Great recipe. I love anything with eggplant.

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