Vegetables
This dish relies on the slow-cooking method. The result is an eggplant so soft, balanced by the sweetness of slow-cooked onions and tomatoes.
Ingredients :
- 7 medium eggplants (Japanese or Italian variety preferred)
- 3 large onions
- 4 large tomatoes
- 5 garlic cloves
- 2 tsp sweet paprika
- 3 tsp salt
- 1/2 cup olive oil (divided use)
- 1.5 cups hot water
Preparation :
- Peel the eggplants in alternating strips (zebra pattern) and soak them in salted cold water for 30 minutes to remove bitterness.
- Slice the onions into thin half-moons (julienne).
- Dice the tomatoes into small cubes.
- Cut the garlic cloves in halves or thirds.
- Remove the eggplants from the water and pat them dry thoroughly with a paper towel.
- Brush the eggplants with half of the olive oil, place them on a baking tray, and bake at 200°C (400°F) for 30 minutes until soft.
- Meanwhile, heat the remaining olive oil in a wide pot (or pan). Sauté the onions over medium-low heat until soft and translucent.
- Add the diced tomatoes, salt, paprika, and garlic. Cover and simmer for about 30 minutes until the sauce thickens.
- Pour the hot water over the mixture and place the baked eggplants into the pot.
- Cover the pot and simmer on low heat for 20 minutes allowing the flavors to meld.
- Remove from heat and ideally serve with yogurt and fresh bread.
