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🍽️ Grilled Eggplants with Tomato Compote

231 kcal · 30 min · 4 servings

Ingredients

• 4 ripe tomatoes
• 120 g onions (2 onions)
• 4 garlic cloves
• 5 sprigs young thyme
• 1 sprig rosemary
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp honey
• 1 bay leaf
• salt
• pepper
• 60 g pine nuts (4 tbsp)
• 2 eggplants

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Briefly pour boiling water over the tomatoes to make the skin easy to peel off.
3. 3. Remove the skin from the tomatoes.
4. 4. Cut the tomatoes into quarters.
5. 5. Remove the core from the tomatoes.
6. 6. Chop the tomato flesh into coarse cubes.
7. 7. Peel the onions.
8. 8. Peel the garlic cloves.
9. 9. Finely chop the onions and garlic.
10. 10. Wash the fresh herbs.
11. 11. Shake the herbs well to dry them.
12. 12. Heat two tablespoons of oil in a pot.
13. 13. Sauté the onions for two minutes over medium heat until soft.
14. 14. Stir in the tomato paste.
15. 15. Let the tomato paste cook for another two minutes.
16. 16. Add the garlic, tomato cubes, honey, herbs, and bay leaf.
17. 17. Sauté everything for three minutes.
18. 18. Reduce the heat.
19. 19. Let the mixture simmer gently for 30 minutes.
20. 20. Remove the herbs and bay leaf afterwards.
21. 21. Finally, season the tomato mixture with salt and pepper.
22. 22. Toast the pine nuts in a hot pan without additional fat for three minutes over medium heat until golden brown.
23. 23. Wash the eggplants.
24. 24. Cut the eggplants in half lengthwise.
25. 25. Score the flesh in a diamond pattern.
26. 26. Drizzle the eggplants with the remaining oil.
27. 27. Sprinkle the eggplants lightly with salt.
28. 28. Grill the eggplants for 15 minutes on a hot grill.
29. 29. Turn them on both sides.
30. 30. Spread the warm tomato compote evenly over the grilled eggplant halves.
31. 31. Finally, sprinkle the dish with the toasted pine nuts.

Nutrition per serving

• kcal: 231
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 10 g