Baked Aubergines With Tomatoes, Tarragon And Creme Fraiche Recipe

Name: Baked Aubergines With Tomatoes, Tarragon And Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg aubergines; 1/3 cup olive oil; 50 g unsalted butter; 1 kg ripe tomatoes, roughly chopped; 4 garlic cloves, peeled and sliced; 400 ml creme fraiche; 2 tablespoons tarragon leaves, finely chopped; 2 tablespoons flat leaf parsley, finely chopped; 1 tablespoon chopped chives; 1/2 tablespoon lemon thyme leaves, finely chopped; 50 g parmesan cheese, freshly grated

Servings: persons

1 1/2 kg aubergines
1/3 cup olive oil
50 g unsalted butter
1 kg ripe tomatoes, roughly chopped
4 garlic cloves, peeled and sliced
400 ml creme fraiche
2 tablespoons tarragon leaves, finely chopped
2 tablespoons flat leaf parsley, finely chopped
1 tablespoon chopped chives
1/2 tablespoon lemon thyme leaves, finely chopped
50 g parmesan cheese, freshly grated

1
Slice Aubergine into 1 cm rounds, lay in colander and sprinkle with salt, leave for 30 mins then pat dry with kitchen towel.
2
Heat oil in a large fry pan (should be about a 1 cm depth so add more oil if needed) over med high heat, fry aubergines a few at a time until golden on both sides, Drain on kitchen paper.
3
Melt butter in another saucepan and add the chopped tomatoes and garlic and season well with salt and pepper, cook for 15 mins until soft.
4
Put the creme fraiche in a small pan and bring to boil over a med heat. Allow to bubble until reduced by a third, take off heat and add all the herbs and half of the parmesan, taste for seasoning.
5
Preheat oven to 180u00b0C Line the bottom of a large oven proof baking dish with aubergines, follow with thin coating of tomato sauce and a sprinkling of parmesan, continue layering in this way finishing with tomato sauce. Pour over the creme fraiche and sprinkle with remaining parmesan.
6
Let the dish sit for a few minutes to allow the flavours to get aquainted!
7
Place in oven and bake for 20-25 mins till golden brown.
8
Allow to stand for 5 mins then drizzle with a little extra good Virgin Olive Oil.
9
Do not serve this dish too hot.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 kg aubergines, 1/3 cup olive oil, 50 g unsalted butter, 1 kg ripe tomatoes, roughly chopped, and more.

Yes, Baked Aubergines With Tomatoes, Tarragon And Creme Fraiche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Aubergines With Tomatoes, Tarragon And Creme Fraiche

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