Bohemian aubergine

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Bohemian aubergine

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Adjust Servings:
2 small Aubergine
1 tablespoon Dried onion
1 teaspoon Garlic paste
3/4 cup Tomato sauce
A handful fresh leaves Basil
To taste Salt and pepper
1 tablespoon Italian spice mix
2 tablespoons Olive oil

Nutritional information

0.3 g
Total fat
0 mg
26 mg
27.4 g
Total Carbs
4.6 g

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat
  • Paleo

A few things go well together in life as aubergine and tomato sauce. This simple dish is light and tasty. It makes a delicious side or a perfect condiment for your pasta.

  • 20 minutes
  • Serves 4
  • Easy




Aubergine always makes a perfect side dish. This Bohemian aubergine is simple to prepare and very light – it very well accompanies any fry or stew. You can also use it as a condiment for your pasta: try it out with some penne or farfalle!

To prepare this dish, start with dicing the aubergine (the smaller the cubes, the better. If you’re using white aubergine, as I did in this recipe, I strongly recommend you remove the skin with a peeler: white aubergines have a firmer pulp but also a thicker skin that is hard to digest. If you use Italian or North American aubergine, you can keep the skin on, instead.

Once you have diced your aubergine, heat the oil in a skillet, add the garlic, onion flakes, Italian herbs, and season with a little salt and pepper. When it starts to sizzle, add the aubergine. Cook for 15 minutes, constantly stirring, then add the tomato sauce and cook for 5 more minutes until well hot. Take off the heat and stir in the fresh basil before serving.

Enjoy your Bohemian meal!

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5 minutes

Peel and dice

Rinse the aubergines, chop off their ends and discard them. If using white aubergines, peel their skin off with a carrot peeler, then dice them.

15 minutes

Cook the vegetables

Heat the olive oil in a skillet over medium heat. Add the garlic paste, Italian spice mix, onion flakes, and a twist of salt and pepper. Cook for a few seconds, until it starts to sizzle, then add the aubergine. Cook for 10 minutes, stirring, until the aubergine is well soft and golden. Add the tomato sauce and stir well to incorporate (add a tablespoon or two of water if the tomato sauce is too thick). Cook for another couple of minutes, until the sauce is steaming hot, then take off the heat. Add the fresh basil and mix again.



Transfer the aubergines to the serving bowls and serve well hot.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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