This is a favourite recipe and it is very popular during the summer months as markets are full of aubergines during this time.
This simple aubergine and tomato sauce recipe is delicious, made with halved aubergines stewed in tomatoes and garlic. I love it served over rice but it’s also great over pasta, noodles or as a side dish on it’s own.
Salting aubergines in advance it gives a creamier texture of the vegetable.
INGREDIENTS
1 Kg aubergines
3-4 cups of homemade tomato garlic sauce
1/2 cup olive oil (to brush the aubergines)
a handful of parsley
For the tomato garlic sauce:
1 kg ripped tomatoes
1/4 cup olive oil
3-4 crushed garlic cloves
salt and paper to taste
INSTRUCTIONS
Make the tomato garlic sauce (can be made in advance):
Cut tomatoes in cubes and pulse a few times in a food processor to get a chunky sauce consistency
Place in a pan with 1/4 cup of olive oil and salt, and turn to boil.
Reduce heat and cook until the sauce thickens, while stirring occasionally (about 30-40 minutes)
Turn the heat off, and add the crushed garlic cloves, plus salt and pepper
Meanwhile, cut eggplants in half, lengthwise
Brush both sides of each piece with olive oil and salt
Place slices in a flying pan and cook the in a high heat turning a few times, until golden
Lower the heat and continue cooking adding the tomato sauce and a cup of water
Cook for 20 more minutes or until the water it is totally absorbed
Serve on top of basmati rice or cooked pasta (any kind of pasta goes well
Garnish with parsley
Tips & Tricks:
1. Salting aubergines in advance is an optional step, but one I found that it gives the vegetable a creamier texture
2. Add the garlic at the very last moment for stronger flavour
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