This Recipe of Grilled Aubergines, Tomatoes and Pine Nuts is THE recipe of my late summer and can accommodate all dishes or almost all! Easy to prepare and inexpensive, you can add a slice of tomato and grated emmental cheese on top and then spend a few minutes under the grill.

Grilled Aubergines, Tomatoes and Pine Nuts

First, here is the list of the different ingredients you will need to make Grilled Aubergines, Tomatoes and Pine Nuts that serves 4 

  • 4 Eggplants
  • 8 ripe tomatoes
  • 1 tablespoon tomato paste
  • 2 red or yellow onions
  • 3 garlic cloves
  • 100 g pine nuts
  • some fresh thyme sprigs
  • flower of salt
  • olive oil

Now, here are the few steps you will need to follow to make these Grilled Aubergines, Tomatoes and Pine Nuts with about one hour preparation time and a 30 minutes cooking time

Start by preheating the oven to 200 °C or 375°F. Cut the eggplants in 2 or 3 according to their size in their length. Place them on a baking sheet, lightly cut the flesh with a knife in squares. Sprinkle with a drizzle of olive oil, sprinkle with “fleur de sel” and bake for about 45 minutes then set aside.

Peel and finely slice the onions. Peel the garlic and crush it. Dip the tomatoes for 3 seconds in a pot of boiling water. Remove them, remove the skin, seed and crush them.

In a saucepan, sauté onions in 2 tablespoons olive oil with your garlic, tomatoes, tomato paste, salt and pepper. Cook on high heat for tomatoes to attach a little. Stir in a wooden spoon, lower on low heat and cook for about 30 minutes. Let cool. Grill the fat-free pine nuts in a hot, non-stick skillet.

In conclusion. Top half aubergines with tomato compote, sprinkle with pine nuts, drizzle with olive oil and serve warm or cold.

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