Eggplants with Marinara and Creme fraiche


For 6 Portions:

1.5 Cups Creme Fraiche (or Sour Cream)
4 Eggplants medium size
Olive Oil
Optional Lemon Juice

For the Marinara Sauce:

10 Tomatoes
2 cloves of Garlic, chopped
1 Onion, chopped
1 Tbsp. Harissa
3 Tbsp. Tomato Puree
1 Cup of Red Wine
1 Cup Water
1 Tsp. Sugar
1 handfull Basil
Olive Oil


First cook the Marinara Sauce:
Mix the Tomatoes in a Food Processor, so it still has little chunkes.

Add a few Tbs. of Olive Oil in a pan, add the Onion and Garlic and cook them for a few minutes.
Then add the Tomatoes, Harissa Paste, Tomato Puree, Red Wine and Sugar and Water. Stir well, Spice with Salt, Pepper and other spices you like. Cook it for over an hour until you have a thick sauce.
Put it on the side to cool off.

Chopp the Basil and stir it under the sauce.

Cut round slices from the eggplant and Salt and Pepper them lightly. Then put them on a baking tray and brush them with Olive oil. Bake them in the oven (200C/400F) until light golden brown (about 15 min)

Prepare the Creme Fraiche (or Sour Cream) by spicing it with Salt and Pepper and a squezze of Lemon.

Serve on a big plate by layering first Creme Fraiche then Eggplant and then Marinara, continuing until you have nothing left.


Serve either warm or cold with fresh Bread or Salad

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