Slow-cooked Aubergine
Ingredients: aubergines, olive oil, red onion, garlic, butter beans · 30 min cook time · 380kcal · ₩20,500
Ingredients
2ea aubergines, 50ml olive oil, 1ea red onion, 1통 garlic, 200g butter beans, 30ml pomegranate molasses, 1pinch salt, 1pinch black pepper, 400g chopped tomatoes, 10g mint, 4조각 bread, 100g feta cheese
Instructions
1. Dice the aubergines and fry in hot olive oil until colored on all sides.
2. Add finely sliced red onion and chopped garlic, and cook until tender.
3. Add cooked butter beans and pomegranate molasses, which is a sweet, thick, glossy, tangy reduction of pomegranate juice.
4. Season with salt and pepper, then add a can of chopped tomatoes.
5. Bring to a simmer and cook until the aubergine has a gloriously soft and silky texture.
6. Stir through chopped mint, pile onto toasted bread, and crumble over creamy feta cheese.
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