Delicious easy to prepare vegetarian food with light lavender-purple eggplants,that has very mild, sweet, tender,taste.
Originally the eggplants are fried ,but I prefer broiling them in oven; you’ll never notice the difference;with freshly prepared tomato sauce,lots of onions and garlic, it’s heavenly tasty.Enjoy.
Ingredients:
7 medium long purple eggplants
14 fresh red tomatoes
3 large onions,chopped
14 cloves garlic,peeled
1/2 cup extra virgin olive oil + 3 tablespoons olive oil to brush both sides of eggplants
1-1/2 teaspoons coarse sea salt
1/2 teaspoon hot pepper paste
Preparation:
1.Wash eggplants well. Cut off the top green parts,and with potato peeler, peel the skin,like zebra-strips,then cut into half,lengthways.
2. Arrange eggplants on a baking sheet, brush with olive oil both sides,broil until browned,turn the other side and continue broiling.Keep them in the baking sheet.
3.Wash tomatoes,make a small cross cut on the bottom of tomatoes.In a pot add water,bring to boil,add all tomatoes,continue boiling for 5 minutes. Take out and transfer to a dish,or colander,keep aside 5 minutes to cool slightly.
4.Peel off the skin and discard the top parts of tomatoes,place them in a large container,add pepper paste,salt and with electric hand blender smash them to obtain tomato sauce.Keep aside.
5.Heat a large stainless-steel pan,add olive oil then add chopped onions,saute’ for 7-8 minutes,at medium heat, add whole garlic cloves,continue sauteing for 3 minutes.
6.Pour tomato sauce,in sauteed onions mixture, bring to boil,arrange broiled eggplants on top,cover with the lid reduce the heat to medium and cook 1 hour and 15 minutes without stirring;keep them in pan to cool.
Serve room temperature or cold
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#by Aznive foods
