Catalan Aubergines/Eggplants
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Servings
- 4-6 serving(s)
Categories
- Side Dish
- Vegetable
- Catalan
- European
- Spanish
- Sautéed
- Easy
Dietary
- Low Cholesterol
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Similar to ratatouille, but different. 🙂 The paprika makes it different; using smoked paprika makes it extra-special!
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Equipment
Frying pan, knife, cutting board, serving dish
Ingredients
- 2 medium eggplants or 2 medium aubergines
- 4 tablespoons olive oil
- 2 medium tomatoes
- 1 teaspoon paprika
- 2 garlic cloves, crushed
- 1 medium onion, chopped
- salt and pepper
- chopped fresh parsley
Instructions
Prepare the eggplants/aubergines by peeling them and cutting into cubes (about 1-inch).
Heat the oil in a frying pan add the cubes and sauté for a few minutes
Add the chopped onion, crushed garlic and paprika to the eggplant/aubergine in the frying pan and fry over a low heat for a further 5 mins
Add the chopped tomatoes; season with salt and pepper
Cover the frying pan and cook for a further 15 minutes (checking that the eggplant/ aubergine is well cooked and tender).
Place in a serving dish and garnish with a chopped fresh parsley.
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