Aubergines ivres à l’étouffée



I was not really inspired for this title so I just write it in French (If you translate it to English and it means nothing to you, don’t worry it’s the same in French).

I wanted to recreate the taste of tajine without having a tajine; I only had to use a wok for this recipe. You need to let it stew, so it’s not the kind of meal you can do if in a rush.

Aubergines ivres à l’étouffée


Ingredients: (for 2 persons)

– 4 small potatoes

– 1 aubergine

– 1 onion

– 1 carrot

– 1 cup of red wine

– 1 cup tomato sauce

– 1 tablespoon of paprika

– Soy sauce (optional)


Thinly sliced the onion; cut potatoes in medium chunks and your aubergine in quite thin slices. Dice the carrot.

In a large wok, sauté onion in a dash of olive oil. Add Paprika and soy sauce to your taste.

Add to the wok the potatoes and aubergine and pour wine and tomato sauce; stir well, lower heat and cover.

Let it cook for 15 minutes, occasionally stirring, then add carrot. If it’s too dry, don’t hesitate to add more wine.

Let cook for 15 to 20 minutes more or until potatoes are soft.

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2 thoughts on “Aubergines ivres à l’étouffée

    1. Aha c’était aussi le mien avec les haricots verts. J’ai eu une période quand j’étais ado où je supportais les légumes qu’avec de la sauce tomate donc je mettais tout dans de la sauce tomate ^^


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