Ingredients
- 2 chopped medium eggplants (about 600 grams)
- Olive oil to taste
- 3 minced garlic cloves
- 1 medium chopped onion
- Salt to taste
- 2 cups of tomato sauce
- 1/2 cup of water
- 2 tbsp yellow mustard
- 1 and 1/2 cup of oat milk tea
- 1 cup of chopped parsley
Steps
Step 1: Clean the eggplant and cut it into cubes of about 2.5 cm
Step 2: Transfer to a basin with water, vinegar and soak for 10 minutes
Step 3: In a pan, heat the oil and sauté the garlic, onion until golden
Step 4: Drain the eggplants, add them to the pan, season with salt and let them cook for about 5 minutes (they should be soft, but not too soft)
Step 5: Pour in the tomato sauce, water, mustard, mix well and bring to a boil
Step 6: Divide the dough into 8 smaller pieces
Step 7: Turn off the heat, sprinkle with the parsley and serve
Tips
1: Serve with white rice made with coconut milk instead of water, it's quite tasty
2: Add fresh basil leaves, it smells great