EGGPLANT AU GRATIN
Preparation time: Rather long
Ingredients for 6 persons:
● 1 kg (2 lbs) eggplant (Spleen, Lungs)
● 500 (1 lb) g tomatoes, ripe and diced (Spleen, Liver)
● 3 garlic cloves, chopped (Spleen, Lungs)
● 200 g (7 oz) chopped onions (Spleen, Lungs)
● 5 TBS olive oil (Kidneys)
● 1 thyme twig (or a few pinches) (Spleen, Lungs)
● 1 savory twig (or a few pinches) (Kidneys)
● 1 oregano twig (or a few pinches) (Lungs)
● Black pepper (Lungs)
First, slice the eggplants as shown on picture. Then fry them for a few minutes in the olive oil (hot) in a frying pan. Transfer the eggplants slices into a terrine (oiled) making sure they are well distributed in the terrine. Salt them sligntly.
In the same frying pan, with a bit more olive oil, let the tomatoes melt together with the onions and the garlic. When the tomatoes are totally pureed, sprinkle them with the herbs. The put the terrine in the oven and slow cook for 2 to 3 hours, so that everything melts together.
A recipe for the fall to tonify your Lungs!
Bon appétit!