Sautéed Eggplant with Tomato-Garlic Sauce

Sautéed Eggplant with Tomato-Garlic Sauce Recipe from Saudi Arabia

Region / culture: Saudi Arabia | Preparation time: 4 hours | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sautéed Eggplant with Tomato-Garlic Sauce is a delicious and flavorful dish that combines the rich flavors of eggplant with a tangy tomato-garlic sauce. This recipe is perfect for a light and healthy meal that is easy to prepare.

History

This recipe has its roots in Mediterranean cuisine, where eggplant is a popular ingredient in many dishes. The combination of eggplant with tomatoes and garlic creates a harmonious blend of flavors that is both satisfying and nutritious.

Ingredients

1 eggplant
salt
extra virgin olive oil
10 oz (283 g) can of tomatoes with liquid
1 chopped tomato
1 tbsp tomato paste
2 tbsp water
2 tsp mashed garlic
2 tsp vinegar

How to prepare

Cut the stem off the eggplant.
Remove strips of skin using a vegetable peeler.
Cut the eggplant lengthwise in half, then crosswise into slices that are 0.25" thick.
Spread the slices on a cookie sheet and sprinkle them generously with salt.
Put the salted slices in a colander and set them aside for 4 hours.
Rinse the slices well and drain them.
Heat oil in a skillet and fry the eggplant slices over high heat until they turn golden brown on all sides.
Drain the fried slices.
Pour off all but 1 tbsp of olive oil from the skillet.
Mash the tomatoes with a fork and add them to the skillet.
Simmer the tomatoes, stirring often, for 5 to 10 minutes until they form a thin sauce.
Blend in the tomato paste and water.
Cook for 1 minute.
Stir in the garlic and vinegar, then remove the skillet from the heat.
Arrange the fried eggplant slices on a serving dish and pour the sauce over them.
Serve the dish warm as part of a buffet.

Variations

Add some chopped fresh herbs, such as basil or parsley, to the sauce for extra flavor.
Top the dish with some crumbled feta cheese or grated Parmesan for a cheesy twist.

Cooking Tips & Tricks

Be sure to salt the eggplant slices and let them sit for 4 hours to remove any bitterness.

- Frying the eggplant slices until they are golden brown adds a crispy texture to the dish.

- Simmering the tomatoes with garlic and vinegar creates a flavorful sauce that complements the eggplant perfectly.

Serving Suggestions

Serve the Sautéed Eggplant with Tomato-Garlic Sauce as a side dish with grilled chicken or fish, or as a main course with a side of rice or quinoa.

Cooking Techniques

Be sure to fry the eggplant slices over high heat to ensure they are cooked through and crispy.

- Simmer the tomatoes slowly to allow the flavors to meld together.

Ingredient Substitutions

You can use fresh tomatoes instead of canned tomatoes for a fresher flavor.

- Substitute balsamic vinegar for the vinegar for a slightly sweeter taste.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat the sauce and fry the eggplant slices before serving.

Presentation Ideas

Arrange the fried eggplant slices on a platter and drizzle the sauce over the top for an elegant presentation. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. Serve with a side salad or crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies before serving.

Summary

This dish is a healthy and nutritious option that is low in calories and high in vitamins and minerals.

Summary

Sautéed Eggplant with Tomato-Garlic Sauce is a delicious and healthy dish that is perfect for a light and flavorful meal. With a few simple ingredients and easy preparation, this recipe is sure to become a favorite in your kitchen. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Sautéed Eggplant with Tomato-Garlic Sauce. It was a warm summer day, and I had just returned from a farmers market with a basket full of fresh eggplants and juicy tomatoes. As I unpacked my haul, I couldn't help but feel inspired to create something delicious with these vibrant ingredients.

I had always loved cooking, ever since I was a young girl watching my own grandmother whip up magical dishes in the kitchen. She was a master at combining flavors and textures, and her meals always brought our family together around the table.

As I stood in my kitchen that day, I thought back to the countless hours I had spent by her side, learning the secrets of her recipes. From her famous lasagna to her comforting chicken soup, each dish held a special place in my heart.

But now, it was time for me to create my own culinary masterpiece. I knew that the eggplants and tomatoes were calling out to be transformed into something extraordinary, something that would make my taste buds sing.

I began by slicing the eggplants into thick rounds, and then soaking them in a mixture of salt and water to draw out any bitterness. As they sat, I turned my attention to the tomatoes, chopping them into chunks and crushing fresh garlic cloves to infuse the sauce with a rich, aromatic flavor.

Once the eggplants had soaked and the tomatoes were prepped, I heated a generous amount of olive oil in a skillet and added the eggplant rounds, letting them sizzle and brown to perfection. The kitchen filled with the savory scent of cooking vegetables, and I knew I was on the right track.

As the eggplants cooked, I added the tomatoes, garlic, and a splash of red wine to the skillet, letting the ingredients meld together into a luscious sauce. I seasoned it with a pinch of salt, a sprinkle of pepper, and a handful of fresh basil leaves for a burst of freshness.

When the eggplants were tender and the sauce had thickened, I plated the dish and took a bite. The combination of flavors was exquisite – the creamy eggplant, the tangy tomatoes, the pungent garlic – it was a symphony of tastes that danced on my palate.

I couldn't wait to share this recipe with my family and friends, to see their faces light up with delight as they tasted the fruits of my labor. And as I sat down to enjoy my meal, I felt a deep sense of satisfaction knowing that I had created something truly special, something that would be passed down through the generations.

From that day on, Sautéed Eggplant with Tomato-Garlic Sauce became a staple in my kitchen, a dish that I would make time and time again for those I loved. And as I cooked, I couldn't help but think of my grandmother, and how proud she would be to see me carrying on her legacy of delicious, home-cooked meals.

As the years passed, I continued to refine and perfect the recipe, adding my own twists and tweaks to make it truly my own. And with each bite, I felt a connection to the past, to my grandmother and all the generations of women who came before me, sharing their love and knowledge through the magic of food.

And so, as I sit here now, stirring a pot of bubbling sauce on the stove, I can't help but smile as I think of the journey that brought me to this moment. The joy of discovering a new recipe, the pride of creating something delicious, and the love that binds us all together through the simple act of sharing a meal.