Aubergine, Tomato And Fennel


4 smalls Japanese aubergines, (about 3 ½ inches long), eac
4 lrg Plum tomatoes, (about 2/3 pound), each pricked 4 times with a fork
1/2 Bulb fennel, cored and quartered lengthwise
4 lrg Clov garlic, smashed and peeled
2 sprg fresh basil
1/4 teaspoon Fresh thyme
2 tablespoons Olive oil
1 tablespoon Water
1 teaspoon Kosher salt
Freshly ground black pepper


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