Slow-cooked aubergine and cherry tomatoes
Sauces and sides
- Preparation:25 min
- 45 min
- Cooking time:20 min
- 4 people
Wash the aubergines and the cherry tomatoes.
Cut off the ends of the aubergines. Chop each of the aubergines into 8 pieces.
Wash and remove the zest of the lemon then squeeze out the juice. Put to one side.
Put the aubergines, Rice Syrup, the Saké Tamari Sauce, water, sunflower oil and lemon juice into a salad bowl. Mix everything together. Lie this mixture in the base of a large flat baking tin (the aubergines should lie one next to another). Bake for 20 minutes. Stir from time to time.
After 15 minutes, add the cherry tomatoes and mix in with the aubergines.
When cooked, arrange on small plates and garnish with sprigs of parsley and sprinkle with lemon zest. Serve.
You can make up the same recipe using Hot Chilli Lemon Sauce