EGGPLANT WITH MINT AND CILANTROAND WHITE WINE

A touch of India,

These eggplants are made like those with tomato puree, but without puree, and with mint and white wine. They can be eaten as a side dish, on top of a bruschetta, or with spaghetti, as you like.

INGREDIENTS:

3 – 4 Eggplants (1.5kg.).
5 Table spoons of olive oil.
11g. Fresh mint leaf.
½ Congo pepper.
3 Cloves of garlic.
¼ tsp Turmeric.
¼ tsp Cumin.
¼ – ½ tsp – Lentil masala – to taste.
1 Tablespoons of cilantro.
3 Cloves of garlic.
250ml. White wine.
Salt.

PREPARATION:

Wash the aubergines well, remove the peel with a potato peeler ① and cut them into slices of about 1 cm. – 3/8” ②, and then cut into strips of about 1 cm. – 3/8” ③.

Put the previously cleaned garlic, chilli pepper, turmeric, lentil paste, cumin, mint, cilantro and oil into a mixing pitcher and blend to obtain a sauce ④.
Pour the sauce into the saucepan and fry everything over low heat for about 5 minutes ⑤, being careful not to burn the garlic, raise the heat and pour in the wine which will have to lose its alcohol content and reduce ⑥.

Add the eggplants and mix well until they are all well blended with the sauce ⑦. Cook over medium heat with the lid ⑧ on for about 25 – 30 minutes, stirring occasionally.

Uncover, salt ⑨, and cook letting it dry for about 5 – 10 minutes ⑩, depending on how you prefer them.

Remove from heat and serve.