Vegetables
Discover the soft eggplant dish without the heavy frying. Braised Eggplant recipe relies on a steaming method, where ingredients are layered in a pot and cooked slowly in their own juices.
Ingredients :
- 6 medium eggplants
- 1 large onion
- 3 medium tomatoes
- 1.5 tsp sweet paprika
- 2 garlic cloves
- 1/4 cup olive oil
- 1 tsp salt
- For serving: Garlic yogurt
Preparation :
- Peel the eggplants in alternating strips (zebra pattern) and cut them into medium-sized cubes.
- Soak the cubes in salted cold water for 30 minutes to remove any bitterness.
- Drain the eggplants and gently squeeze out the excess water (or pat dry with paper towels).
- Finely chop the onion, dice the tomatoes, and mince the garlic.
- In a large pot, combine the olive oil, chopped onions, eggplant cubes, tomatoes, and minced garlic. Do not stir yet.
- Cover the pot and cook on medium-low heat for 10 minutes to allow the vegetables to release their juices.
- Sprinkle the salt and paprika over the dish and give it a gentle mix.
- Cover again, reduce the heat to low, and simmer for about 1 hour until the eggplants are melt-in-the-mouth tender.
- Serve warm or at room temperature, topped with a generous amount of garlic yogurt.
