Recipes
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!
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 3 medium organic eggplant sliced into 1cm slices
- organic olive oil enough to fry the eggplant
- 2 large organic onions peeled and diced
- 3 cloves organic garlic peeled and crushed
- 4 large organic tomatoes cored and chopped roughly
- organic sea salt
- organic cracked black pepper
- 1 small bunch organic parsley chopped
- 2 tablespoons pine nuts lightly toasted in a dry pan until golden
Ingredients
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Instructions
- Feel free to salt the eggplant and leave in a colander to drain before rinsing and patting dry, but it's not necessary.
Topping
- 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.
- 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.
- Add the parsley and turn off the heat.
Eggplant layer
- Fry the eggplant quickly in hot oil - you just want to brown it, and then set over some paper towel to dry.
- in a dish that should comfortably hold the eggplant in two layers, lay down the first layer of eggplant.
- Top that with half of the tomato topping.
- Add a second layer of eggplant and tomato topping
- Top that with a little extra olive oil, the toasted pine nuts, and a sprinkle of fresh parsley.
