Eggplants in wine. Recipe
Very rich are the aubergines, in addition to being very good for the body and being an almost inexhaustible source of antioxidants and free radicals. Although, it is true that if I start to look at how many different ways this ingredient is cooked in my house, I realize that of very few, we eat them fried and sometimes accompanied by a drizzle of honey, grilled, and fried as part of a ratatouille or alboronía, stuffed and rarely as the main ingredient of an aubergine pate, for dipping bread. So when I saw this recipe for aubergines with wine, I thought it was worth trying.
4 large aubergines, 2 garlic cloves, 1 large onion, 250 grams of ripe tomatoes, 1 glass of white wine, 1 glass of meat stock, flour, olive oil and salt.
How to make aubergines in wine
Peel and slice the garlic cloves. Peel the onion and the tomatoes and chop them. We wash and cut the eggplants into large pieces. We quickly flour them.
In a pan with very hot oil, fry the pieces until they are golden brown on all sides.
We put them in the bottom of a saucepan without oil, and better if it is made of clay.
In another frying pan, fry the rolled garlic, the onion and the tomatoes. We let the sofrito reduce. Halfway through the cooking we add the white wine, the broth and salt.
We wait for it to finish concentrating over low heat, about 20 minutes. It should be a little soupy, so if we see that it is necessary we can add it from time to time to prevent it from drying out. We are removing from time to time.
Pour the sofrito into the saucepan where we had the aubergines, let it cook for about 5 minutes.
Processing time | 1 hour
Difficulty | Low
We serve the freshly made eggplants in wine.
This dish can serve as an accompaniment to any type of meat or fish cooked on the grill for example.Tags: Desserts Fish Meats And Birds