Candied eggplant

Here is a delicious recipe for candied eggplant. Serves 6 Preparation: 25 minutes Cooking: 40 minutes - 3 plump eggplants - 1 red pepper - 1 small green pepper - 2 large tomatoes - 6 sprigs of flat-leaf parsley - 2 spring onions - 1 tbsp. mustard - 1 tbsp. vinegar - 1 garlic clove - 2 pinches of Espelette pepper - 1 drizzle of virgin olive oil - Fine salt and freshly ground pepper Place the whole eggplants in a dish and bake for 40 minutes at 210°C. The eggplants should be very soft. Cut them in half and scoop out the flesh with a tablespoon. Roughly chop it with a slicing knife. Drain it thoroughly. Meanwhile, peel the peppers and tomatoes. Cut them into very small cubes. Finely chop the parsley and onions. Prepare a vinaigrette with the mustard, vinegar, chopped garlic, Espelette pepper, and olive oil. Gently mix the eggplant flesh, tomatoes, peppers, and parsley-onion mixture with the vinaigrette. Serve this cold preparation with meat skewers or sardine fillets marinated in lemon juice and add pomegranate seeds. Enjoy! Recipe by Sonia Ezgulian. Recipe by Sonia Ezgulian. Discover her culinary blog, L'Extra Ordinaire d'une cuisinier pas ordinaire. Also discover Sonia Ezgulian's Facebook page and her Instagram account.