Aubergine Eggplant In Tomato Sauce Recipes

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

EMILY'S SUPER EGGPLANT SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
• When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

AUBERGINE (EGGPLANT) IN TOMATO SAUCE

Steps:

• In a blender, whizz the garlic, ginger and chillies with just enough water to form a thin paste.
• Cut the aubergines lengthwise into four thick slices, then cut across into 1 ½ inch thick chunks; heat the sunflower oil in a wide lidded pan and fry the aubergines in batches until completely tender and reddish-brown on both sides; when each batch is finished, lift from the pan using a slotted spoon and place in a sieve over a bowl; leave for 30 minutes to drain off the surplus oil.
• In the same pan, use 2 tablespoons of the drained oil and heat through; add the cumin, fennel and coriander seeds and fry for a few seconds; add the tomato, tomato puree, garlic/ginger/chilli paste, turmeric and salt; cook gently, stirring well, for about 10 minutes until the mixture thickens.
• Add the drained aubergines to the tomato sauce, cover the pan and cook gently for about 15 minutes.
• Serve at once, or leave overnight in the fridge for the flavours to develop; sprinkle with cilantro leaves before serving.

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
• Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
• When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

SPAGHETTI WITH TOMATO AND AUBERGINE (EGGPLANT) SAUCE

Steps:

• Cut aubergine into cubes and sprinkle with salt.
• Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour.
• Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes.
• or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.
• Cook spaghetti according to packet instructions.
• Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.