Don’t let the oil scare you, you skim a lot off, and it is a mezze dish, the oil preserves the eggplant. It doesn’t taste oily…
Ingredients (serves 8 | makes 8 serves)
- 2 large eggplants
- 1 cup olive oil
- TOMATO SAUCE:
- 1/4 cup olive oil
- 1 onion, chopped into small dice
- 8 cloves garlic, crshed
- 1 tbs tomato paste
- 2 x 400g tins diced tomatoes
- salt for the eggplants
Method
- Cut eggplant into 8mm thick slices, lay slices on paper towel, sprinkle both sides with salt. Leave for 10 minutes, then wipe off excess salt and moisture with paper towel
- Tomato Sauce - heat the oil in saucepan on medium heat, add the onion and cook for 5 minutes, or until soft and translucent. Add the garlic, cook for 10 minutes, stirring. Add tomato paste and cook for 2 minutes, then add the tomatoes and season to taste. Simmer for at least 30 minutes, or until a rich sauce forms.
- Shallow fry the eggplant in batches, until golden. Drain on paper towel
- Preheat oven to 180 degrees Grease a sallow oven proof dish approx. 20 x 20 cm in size Spoon 1/3 tomato sauce onto dish, top with layer of eggplant, repeat process finishing with thin layer of tomato sauce
- Bake for 45minutes until crust has formed. Cool slightly and spoon off any excess oil, leaving a thin covering to protect the eggplant. Allow to cool. Store in fridge but bring to room temp to serve
Notes
Another recipe from the Monday Morning Cooking Club Cookbook. I haven't had a failure from it yet!
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