Melanzane with Tomato Puree

Rinse and clean the melanzani and cut into 1 cm slices.

Heat olive oil, roast slices in it and drain on kitchen paper.

Cut shallot into cubes, blanch tomatoes briefly, skin and cut into cubes, crush garlic clove. Sauté shallot in olive oil until soft, add diced tomatoes, garlic and kitchen herbs and simmer on low heat for about 20 minutes. Strain the sauce through a sieve, make 5 min. Season strongly with salt and freshly ground pepper, cool.

Melanzane on a serving dish form. Spread with the puree.

Sprinkle with chopped basil and Parmesan.

The tomato puree for the entrée is just as excellent as a pasta side dish in the rest.

Entrée: Melanzane with tomato puree

Main course: Saddle of lamb in herb crust

Dessert: Peach and cheese leaf salad **

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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