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Grilled eggplant in tomato garlic sauce

Updated: Apr 4

A loaded smoky goodness side dish

By: HomeFindss kitchen

 
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This enticing dish will redefine your love for eggplant and leave you craving more. Perfect for vegetarians and food enthusiasts alike, indulge in this delightful recipe that combines richness, tanginess, and smoky goodness



Grilled Eggplant with Sauce
Grilled eggplant in tomato garlic sauce

Ingredients

  • 2 eggplants

  • 3-4 cups of homemade tomato garlic sauce

  • 1/2 cup olive oil

  • a handful of parsley

  • 1/2 cup of spring onions ( recommended but optional )

  • For the tomato garlic sauce:

  • 2 pounds San Marzano or Roma tomatoes

  • 1/4 cup olive oil plus 2 tbs more

  • 3-4 crushed garlic cloves

  • salt



Prep Time: 15 mins


Cook Time: 50 minutes


Total Time: 1HR 5min


Servings: 2



Directions


To Make the tomato garlic sauce:


  1. Cut tomatoes in quarters and pulse a few times in a food processor to get a chunky sauce consistency.

  2. Place in a pot with 1/4 cup of olive oil and salt, and turn to boil. Reduce heat and cook until the sauce thickens, while stirring occasionally (about 40 minutes)

  3. When almost all the moisture evaporates, and the sauce begins to slightly stick to the sides and bottom, add in the remaining 2 tbsp of olive oil and cook a few more minutes

  4. Turn the heat off, and add the crushed garlic cloves, plus more salt.

  5. Meanwhile, cut eggplants lengthwise in 1/4 inch thick slices - about 8 pieces from each eggplant. Brush both sides of each piece with olive oil and salt. Use all the 1/2 cup oil for both eggplants.

  6. Place slices on a baking sheet, cover with aluminum foil and roast at 450 for 30 min

  7. After 30 minutes, remove the foil and roast for an additional 8 min until a nice golden crust forms.


Assemble the dish:

  1. In a baking dish or skillet, start alternating layers of tomato sauce and layers of eggplants, until you are done.

  2. Put in the oven for 8 more minutes.

  3. Cool to room temperature, sprinkle in fresh parsley, and garnish with the optional spring onion and enjoy.




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