1 kg eggplant
50 ml oil
5 halved bananas
275 g tomato concassée
seasoning
100 g breadcrumbs
1 lemon
25 ml oil
50 ml oil
5 halved bananas
275 g tomato concassée
seasoning
100 g breadcrumbs
1 lemon
25 ml oil
method
1. Peel and slice 1 kg eggplant, lightly fry in 50 ml oil and drain.
2. Arrange in an earthenware dish with 5 halved bananas, 275 g tomato concassée and seasoning.
3. Sprinkle with 100 g breadcrumbs, the grated zest of 1 lemon and 25 ml oil and bake in the oven at 160°C for 30 minutes.
2. Arrange in an earthenware dish with 5 halved bananas, 275 g tomato concassée and seasoning.
3. Sprinkle with 100 g breadcrumbs, the grated zest of 1 lemon and 25 ml oil and bake in the oven at 160°C for 30 minutes.
serving amount
serves 10
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