Spanish · Salad

Steamed Aubergine with tomato and olive oil

A saffron take on Aubergine Tabbouleh, built on tomato and olive oil and finished the way we like it. Ready in about 40 min and easily enough for 4 people.

4.9 from 1,197 cooks

Prep10 min

Cook30 min

Serves4

LevelEasy

Members' recipe

Steamed Aubergine with tomato and olive oil

Ingredients

2 largeaubergine
3 clovesgarlic
to tastesea salt
freshly groundblack pepper
2 tbspmanchego

Method

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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