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Eggplant with Garlic
Note: If you would rather not fry the aubergine slices in so much oil, you can brush them with the oil and grill them. Also, for a milder garlic taste, add the garlic to the sauce and simmer. Also, many people feel the salting unneccessary.
Serves: 6-8
Ingredients
2 kg of large, round aubergine (egg plant), cut into slices about 2.5 cm thick, salted
olive oil for frying or basting
2 kg of ripe tomatoes, peeled, cut in half, deseeded and grated
salt
freshly ground black pepper
1/2 teaspoon sugar
2-3 Tablespoons vinegar or sweet red wine
1 head of garlic cleaned and finely chopped
Method
- Preheat the oven to 190 C.
- Sprinkle the aubergine slices with salt and place in a colander to drain and remove any bitterness, approximately 40 minutes to 2 hours. Rinse well and pat dry. Heat approximately 2.5 cm of olive oil in a pan and lightly fry the aubergine in batches, taking care not to burn them. Drain on absorbent paper.
- In a saucepan, add water and simmer the tomatoes with salt, pepper and sugar until the mixture reduces and a thick sauce forms. Stir the vinegar or sweet red wine into the sauce.
- In an ovenproof dish, layer the aubergine slices sprinkling each one with chopped garlic. Finally, pour the sauce over the aubergine and bake for 30 minutes in the oven or cook over an element for 20 minutes. This dish should not be thin and runny, and is best served warm. It goes well with fresh bread, feta cheese and wine.
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