Charred Eggplant in Spiced Tomato Sauce
Ingredients
- 2 large eggplants
- 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
- 3 tbs tahini
- fresh mint & parsley, chopped
Preparation
Prick eggplants with a fork a few times. Then burn them on a gas top until really soft. Alternatively, prick them & grill them in the oven until well soft & charred
Peel & discard the skin & 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 & spices/seasoning. Let cook for 2mins
Add eggplant & pomegranate molasses. Toss lightly then cover the pan and cook on low heat for 5mins
Remove from heat– Garnish : spoon all over the top with tahini, then the infused olive oil, then herbs & a dollop of Greek yoghurt. Serve with flatbread or slices of bread loaf