Eggplant in Tomato Sauce
of Santa Clara, US
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Simple yet different
10 Eggplants (Brinjal)
1/2 cup chopped Onion
2 cloves Garlic
5-6 medium Tomatoes
1 tblsp Vegetable/Olive oil
salt & pepper to taste
Wash the Eggplants, pierce each one with a sharp knife.
In a baking tray, place the Eggplants & Garlic cloves.
Roast the eggplants and garlic in a oven at 180c for 20-30 minutes or until the skins turn wrinkly and brown. Remove and allow to cool.
Remove the skin of the eggplant. squeeze each garlic clove & mix it with the eggplant.
In a pan, heat Oil. Add chopped Tomatoes, Salt & Pepper. Mix well until Tomatoes are soft & pulpy.
Add the Eggplant & garlic mixture to the Tomato mixture. Mix well stirring constantly for 4-5 mins on Medium heat. Serve hot with steamed Rice, Rice Roti, Poori or even on Pasta with little cheese.