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Eggplant In Honey Vinegar

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Ingredients
  Cubed eggplant 1 Pound (Aubergines)
  Garlic powder 1⁄2 Teaspoon
  Powdered dried thyme 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Concentrated tomato juice 1⁄4 Cup (4 tbs)
  Honey vinegar 3 Tablespoon
  Sour cream 3 Tablespoon (Crme Fraiche)
Directions

Put the eggplant (aubergines) in a casserole, sprinkle with garlic powder and thyme and season with salt and pepper.
Mix the tomato juice with the vinegar, pour over the eggplant (aubergines) and mix thoroughly.
Cover and microwave on HIGH for 8 minutes.
When the eggplant (aubergines) are cooked, add the sour cream (creme fraiche)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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