Pan-Fried Aubergines and Tomato Concassé


& Classic

  • 3 aubergines
  • 1 garlic clove, chopped
  • 6 tomatoes
  • 1 onion
  • Parmesan shavings
  • Fleur de sel
  • 1 glass balsamic vinegar
  • 1 teaspoon sugar
  • A handful of rocket
Reduce the vinegar and sugar to a glaze, and reserve.

Blanch and peel the tomatoes, and dice into large pieces.

Finely chop the onion and fry in a pan with a little olive oil until translucent. Add the tomatoes, then cook for 5 minutes and reserve in a cool place.

Halve each aubergine, then cut each half into 2cm thick slices. Sprinkle with salt.

Fry the aubergine slices with a little olive oil until golden on both sides.

Before serving, arrange the aubergine slices, then add a serving spoon of tomato concassé.

Add some parmesan shavings and a few rocket leaves.

Season with fleur de sel and pepper, then drizzle on a little reduced balsamic vinegar and olive oil.
Serve cool.