Middle Eastern Must - so easy, so delicious
Ingredients
500 g eggplant - about 2 med to large -(before peeling)
700 g marinara sauce (I use Cucina Antica Tomato Basil* - all good ingredients)
1 onion, chopped
1-2 tsp smoked paprika (to taste)
4-6 cloves garlic
2 Tbs olive oil
salt + pepper
Instructions
Preheat oven to 420º
Peel eggplants, cut into 1/2” rounds and place on a parchment-lined baking tray
Blend 1 Tbs oil and garlic and brush, eggplant rounds and roast for 25 min
Saute onion until translucent and then add marinara, eggplant, smoked paprika and salt + pepper
Saute on medium, stirring occasionally, mashing the eggplant into the mix, for about 20-30 min. This dish is even better the next day but let it come to room temperature first
Serve warm or at room temperature with tahini “yogurt” and warm pita bread
Notes
*Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.
Eggplant + Tomato Mezze with Tahini "Yogurt"
Middle Eastern Must - so easy, so delicious
Ingredients
500 g eggplant - about 2 med to large -(before peeling)
700 g marinara sauce (I use Cucina Antica Tomato Basil* - all good ingredients)
1 onion, chopped
1-2 tsp smoked paprika (to taste)
4-6 cloves garlic
2 Tbs olive oil
salt + pepper
Instructions
Preheat oven to 420º
Peel eggplants, cut into 1/2” rounds and place on a parchment-lined baking tray
Blend 1 Tbs oil and garlic and brush, eggplant rounds and roast for 25 min
Saute onion until translucent and then add marinara, eggplant, smoked paprika and salt + pepper
Saute on medium, stirring occasionally, mashing the eggplant into the mix, for about 20-30 min. This dish is even better the next day but let it come to room temperature first
Serve warm or at room temperature with tahini “yogurt” and warm pita bread
Notes
Serves 8 as a side dish
*Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.