Hello. I'm sharing a post in this community for the first time. I'm very very excited. This is my first recipe on Hive.
Eggplants are like the stars of summer veggies. This tomato-infused eggplant thing is a super tasty and simple dish that you can enjoy in so many ways. With toasted bread, mixed into pasta, hanging out with roasted potatoes or why not, topped with a sunny-side-up egg. It's got some kick, a garlicky punch, a velvety smoothness and it's even managed to turn around the opinion of the biggest eggplant doubter I know. Well, at least the one who shares my place.
Tomato and Eggplant Stew Recipe:
Ingredients
- 2 eggplants
- 1 white onion
- 2 cloves of garlic (you can use 4 if desired)
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup crushed tomatoes
- 1/2 teaspoon chili flakes
- Fresh herbs like parsley, for serving
Instructions:
Begin by chopping the eggplants into bite-sized cubes around 1 inch each. Put these in a strainer and give them a good sprinkle of salt. Let them sit for about 15 to 30 minutes. Then transfer them onto a clean kitchen towel and gently pat them dry. Eggplants are pretty juicy and can carry a bit of bitterness. Sprinkling them generously with salt and giving them a short break of 15 to 30 minutes before cooking helps counter these issues. The salt encourages the eggplant to release excess moisture and get rid of that bitter taste.
Heat up some oil in a decent sized pot and toss in half of your eggplant cubes. Stir them around every now and then until they turn a beautiful golden hue, approximately 10 minutes. Once done transfer them onto a plate and repeat the same with the other half. Set all of your sauteed eggplant aside.
In that same pot saute the onion until it's nice and soft. Toss in the garlic and spices when the onion is nearly ready.
Bring all the eggplant back into the pot. Pour in the crushed tomatoes as well. Let this lovely mixture simmer for about 15 minutes.
This tomato and eggplant combo actually gets even more amazing as it chills out. You can stash it in an airtight container in your fridge for up to 4 days. t's also a delightful companion to falafel, roasted potatoes, pasta salad or a bowl of marinated lentils.
That's all I have to share for today. I hope you enjoy my writing. Looking forward to connecting with you again with new recipes. Sending my love, Samira.
