Ingredients (serves 4) :
– 2 fairly large eggplants
– 1 garlic clove
– 4 spring onions
– 3 sprigs thyme
– 1 tablespoon pink berries
– 3 tablespoons olive oil
– coarse salt, salt and freshly ground pepper
Recipe:
– Cut the eggplants lengthwise into 5mm slices. Drain in a colander with coarse salt for 20 minutes.
– Shake, pat dry and brush with a mixture of oil and pressed garlic.
– Heat 2 tablespoons of olive oil in a frying pan, then grill the eggplants for 10 minutes on each side over medium heat. Keep warm.
– In a frying pan, brown the thyme leaves, pink berries and onion stems, seasoning with salt and pepper. Fry for 5 minutes, then pour the mixture over the eggplants.
– Serve immediately.
