Braised Eggplant in Tomato Sauce — Imam Baildi
Whole aubergines slowly braised in a rich sauce of tomatoes, onions, and garlic with olive oil, a Greek and Ottoman classic.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut aubergines in half lengthways and score flesh deeply in crosshatch pattern without piercing skin. Season cut sides generously with salt, set aside 10 minutes to draw out moisture, then pat dry. Thinly slice 2 medium onions and 6 garlic cloves. Roughly chop 4 medium ripe tomatoes. Roughly chop 20g flat-leaf parsley.
Fry
Heat 4 tbsp olive oil in a wide pan over medium-high heat. Place aubergine halves cut-side down, fry 5–6 minutes until deeply golden. Flip, cook 3 minutes on skin side. Remove and set aside.
Saute
Reduce heat to medium, add remaining 4 tbsp oil. Soften onion 5–6 minutes until translucent. Add garlic, cook 1 minute until fragrant.
Build
Add tomatoes, sugar, salt, pepper, and water. Simmer 8–10 minutes until sauce thickens. Stir in half the parsley.
Braise
Place aubergine halves cut-side up in pan, spoon sauce generously over and into scored flesh. Cover, braise on low heat 25–30 minutes until aubergine is completely tender and sauce is thick and glossy.
Plate
Scatter remaining parsley over aubergines and sauce. Serve warm or at room temperature with crusty bread alongside.
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