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Eggplant with caramelized onions and pine nuts
Cooking
Step 1
Lightly grease the eggplant with vegetable oil and bake in the oven at 200 ° C for 10 minutes, then cut in half lengthwise, remove the pulp and cut it into medium-sized cubes. Save the empty halves of the peel. Peel the onion, cut into thick rings. Heat half the oil in a frying pan, add the onion, mix, reduce the heat to a minimum. Cook, stirring occasionally, 3 minutes, then add sugar and thyme, stir and cook for another 5 minutes, until soft. Transfer to a plate, set aside. Pour the remaining oil into the same pan, heat over high heat and fry the eggplant pulp, 3 minutes, then add the peeled and diced tomato. Bring to a boil, salt, add parsley, cook for another 2 minutes, remove from heat. Put eggplant pulp with tomato slices in eggplant halves, put onions on top and sprinkle with nuts. Let stand 1 min. and submit.
Ingredients
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