I was told that this eggplant felt like silk on the tongue. This beautiful dish includes grilled (nearly charred) baby eggplants and then baked in a fresh tomato onion sauce. I have been known to add a pinch of saffron to the sauce. Serve as a side dish to any grilled meat or chicken, or serve on its own as a vegetarian choice over basmati rice. You will not be disappointed!
Ingredients:
5-6 baby eggplants, measuring 3-4 inches in length
Olive oil
Maldon Sea Salt
Fresh ground Pepper
Tomato-Onion Sauce Ingredients:
1 medium-large Fresh Onion
2 Tablespoons Olive Oil
2 Tablespoons of Sweet Butter
3 large Field Tomatoes
2 Cloves of Fresh Garlic, such as Red Russian, smashed
A pinch of Saffron
1/2 teaspoon Sea Salt or Maldon
Freshly ground pepper
2 Tablespoons of Fresh Chopped Basil
Method:
Slice the eggplants in half horizontally.
Rub both sides with Maldon Salt and Olive Oil to coat
Let sit for about 30 minutes
Then grill on the bar b que until slightly charred on both sides. Usually takes about 30 minutes total
You may also roast in the oven on a grill pan for about 30-45 minutes, until you have grill markings on the eggplant and the eggplant is cooked through
Meanwhile, make your tomato-onion sauce:
Heat olive oil and butter in medium skillet and add chopped onion
Cook on medium-low until onion is translucent
Then add chopped tomatoes, garlic, sea salt and a pinch of saffron
Cook on medium-high until you get a bubbly sauce and then reduce heat to low and cook through until the mixture is reduced by half
Oil or butter a 12 inch casserole dish. Pre-heat oven to 375 F
Lay out the eggplant and cover with the tomato-onion sauce
Sprinkle a little chopped basil
Roast for about 20 minutes until it is bubbling
Remove and add more freshly chopped basil
Serve with basmati rice or as a side dish.
Enjoy!
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