Smoky Eggplant in Spiced Tomato Sauce
Ingredients
- 2 large eggplants
Tomato sauce
- 1/4 c Signore extra virgin olive oil by @riovistaolives
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, chopped
- 4 tbs tomato paste
- 1/2 c water
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 2 tbs pomegranate molasses
- Salt & black pepper to taste
Infused olive oil
- 3 tbs Signore extra virgin olive oil by @riovistaolives
- 2 tsp of each toasted and coarsely grounded coriander seeds & cumin seeds
- Good pinch of chilli flakes
Garnish
- 3 tbs tahini
- Fresh mint & parsley, chopped
- A big dollop of labneh or Greek yoghurt
Preparation
Prick eggplants with a fork a few times. Then burn them on a gas top until really soft. Alternatively, prick them and grill them in the oven until well soft and charred.
Peel and discard the skin and stems and roughly pull apart the flesh.
On a pan, add olive oil, onion, garlic and sauté until just lightly golden.
Add tomato paste, stir. Add chopped tomatoes, water and spices/seasoning. Let cook for 2 minutes.
Add eggplant and pomegranate molasses. Toss lightly then cover the pan and cook on low heat for 5 minutes.
Remove from heat.
Prepare the infused olive oil by mixing the olive oil with the spices and chili flakes
Garnish by spooning tahini all over the top, then add the infused olive oil, chopped herbs, and a dollop of Greek yoghurt. Serve with flatbread or slices of bread loaf.