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“LEBANON” Lebanese aubergines

Ingredients (for 4 people):

  • 3 aubergines
  • 1kg peeled tomatoes
  • 1 teaspoon of tomato puree
  • 2 tablespoons of sugar
  • 2 tablespoons of vinegar
  • 1 clove of garlic
  • 1 tablespoon of sunflower oil
  • Salt

Carefully wash the aubergines and cut them into thin slices.  Sprinkle the aubergine slices with salt and leave for about 1 hour to drain, then use kitchen paper to dry them off.

In a frying pan, fry the aubergines in sunflower oil. The aubergines must be soft and tender.

Pour the peeled tomatoes into a large saucepan and mash them. Then add the tomato puree, sugar, salt, vinegar and crushed garlic.  Cook on a low heat for about 10 minutes.

 

Arrange the aubergines on a plate and pour the tomato sauce on top.

Serve cold.





Breast milk is the ideal nutrition for your baby. It naturally contains everything your baby needs to grow.

The World Health Organisation (WHO) recommends feeding your baby exclusively with breast milk up to the age of 6 months. France Lait Laboratory supports this recommendation & therefore prohibits all communication on infant formulas (0-6 months).