Hello everyone !
In this video, I take you to emmaüs Soissons(02).
The recipes
TOMATOES à la provençale
3 tablespoons light olive oil
6 medium, ripe tomatoes, halved horizontally and seeded
salt
3 tablespoons finely minced garlic
8 tablespoons finely chopped single parsley
Heat the oil in a frying pan and arrange the tomatoes, the slice in the oil. Cook over medium heat for about 5 minutes, stirring so that the vegetables do not stick. Turn and salt the tomatoes, and fill their cavities with the garlic and 6 tablespoons of parsley. Leave to cook for another 5 minutes, covering the pan with a sheet of aluminum foil if the herbs do not melt in the tomatoes. Arrange them in a warm serving dish, sprinkle the remaining parsley and serve.
EGGPLANTS à la provençale
1 kg small aubergines, cut lengthwise and sliced 0.5 cm thick
vegetable oil for frying
Arrange the eggplant juliennes in a colander, sprinkle them with salt between each layer and set aside for an hour. Rinse completely under cold water and vigorously express the water in a towel. In a large skillet, heat the oil. Arrange as many eggplant juliennes as possible in a single layer without crowding the pan. Fry to brown both sides, drain, salt and serve.