Middle Eastern Eggplant with Onion and Tomato


This is one of those dishes that have such simple ingredients but turns into something so much more than the sum of its parts. Eggplant, tomato and onion melt together into a rich combination of flavours that is so versatile.

The original recipe is meant to be served at room temperature (and that’s my favourite) but hot is fine, too. Make sure there’s plenty of bread on hand for those delicious tomato-ey juices!

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Middle Eastern Eggplant with Onion and Tomato
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Rating: 5
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Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Feel free to salt the eggplant and leave in a colander to drain before rinsing and patting dry, but it's not necessary.
Topping
  1. Heat a tablespoon or two of olive oil in a frying pan and saute the onions a little over medium heat until golden. Add the garlic and fry for a minute or two.
  2. Add the chopped tomatoes, salt and pepper and cook until tomatoes break down and sauce is beginning to get thick. Add a pinch of sugar if the tomatoes aren't very sweet.
  3. Add the parsley and turn off the heat.
Eggplant layer
  1. Fry the eggplant quickly in hot oil - you just want to brown it, and then set over some paper towel to dry.
  2. in a dish that should comfortably hold the eggplant in two layers, lay down the first layer of eggplant.
  3. Top that with half of the tomato topping.
  4. Add a second layer of eggplant and tomato topping
  5. Top that with a little extra olive oil, the toasted pine nuts, and a sprinkle of fresh parsley.

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