Aubergines in Sauce (Melanzane in Salsa)
Instructions
Cook the eggplant in a pot of boiling water: drain and peel them, place them in a baking dish.
Toss the pine nuts and dates and put them in a deep Bowl, where pay, along with the honey, vinegar, anchovy paste, white wine and olive oil.
pound in a mortar then confetti beans, mint and cumin.
After mixing all the ingredients together, pour the mixture over the eggplant.
Warm everything until you raise the boil.
Lower the heat and simmer for 15-20 minutes.
Before serving, season with salt and pepper.
Ingredients and dosing for 4 persons
- 4 eggplant
- 1 pinch of coriander
- Fresh mint
- 2 teaspoons of wine vinegar
- 15 dates
- Pine nuts
- 1 tablespoon of honey
- 1 teaspoon of anchovy paste
- 1 pinch of comino
- 1/2 cup of white wine
- 1 tablespoon of olive oil
- 1 pinch of pepper
- 1 pinch of salt