~Grilled Eggplant with a Spicy Tomato Sauce~

by Sara on March 28, 2010

Recipe adapted from Author Claudia Roden'sThe New Book of Middle Eastern Food

I am always looking for new eggplant recipes. I love eggplants. I think that eggplants are the most versatile of a  vegetable around. I use them in so many different dishes and eggplants are also International. They are used vastly in Italian, Greek, Middle Eastern actually all of Mediteranean cuisines,  Japanese and Indian cuisines. I used thin and long Japanese eggplants in my dish, you can use any kind that you like. I used a grill pan to grill my eggplant, I brushed them with extra virgin olive oil. I made my own sauce with fresh Roma tomatoes, garlic, & for some heat I used crushed red pepper. I think this eggplant dish will make a great appetizer, side dish or even a main course with some good pita or lavaash bread. I feel fortunate that I am able to get fresh pita bread from a Syrian bakery near me.

INGREDIENTS:

3 Japanese or any eggplants

1/4 cup  extra virgin olive oil (some for brushing the eggplant, also for the tomato sauce & for drizzling over the dish for garnish)

1 1/2 lb Roma tomatoes

1 tbsp tomato paste

3 cloves of garlic

1 tsp sugar

1/2 tsp crushed red peppers

1/4 tsp salt

flat leaf parsley for garnish

tsp of plain yogurt for the topping

METHOD:

Cut the eggplant 1/2 an inch thick lengthwise.

Heat up the grill pan.

Brush extra virgin olive oil on the eggplant.

Grill the eggplant for 2 minutes on each side until tender.

METHOD for the Tomato Sauce:

For the sauce, chop up Roma tomatoes.

Add 2 tbsp olive oil to a sauce pan.

Saute some chopped or minced garlic in the oil.

Add the tomatoes.

Add salt, crushed peppers, sugar .

Cook the tomatoes uncovered over low heat for 20-30 minutes.

Add the tomato paste and stir.

Add the parsely & let it cool.

Serve the eggplant room temperature with the tomato sauce & yogurt topping.

Drizzle some extra virgin olive oil for extra flavor.

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