This is a slow-cooked Greek eggplant dish that is served during the summer. Prepare it on the weekend and enjoy throughout the week with a Greek salad, some bread and olives. The dish should be moist and glossy from the oil. Eggplant is rich in viscous fibres to lower elevated cholesterol and blood sugar.
PREPARATION: 15 MINUTES, COOKING: 1 HOUR 5 MINUTES, SERVES 6
900 g (2 pounds) eggplants (aubergines), about 2 medium
1 cup extra virgin olive oil
1 large onion, halved and sliced
4 cloves garlic, sliced
600 g (21 oz) ripe Roma tomatoes, grated or pureed in food processor 1 teaspoon salt (+ 2 teaspoons for rubbing)
Freshly ground pepper, to taste
1⁄2 bunch parsley, coarsely chopped
1. Cut eggplant into strips (two fingers wide), rub in 2 teaspoons of salt and allow to sit for 30 minutes. Wash and squeeze dry with a clean tea towel (dish towel) or paper towelling.
2. Pre-heat oven to 180°C (350°F).
3. Heat 1⁄2 cup of oil in a medium frypan and sauté onions on medium heat for about 10 minutes until translucent. Add garlic and continue cooking for 1 minute. Fold in tomatoes, salt, pepper and parsley,
and cook for another 10 minutes until the tomatoes lose their raw appearance.
4. In another large frypan, sauté eggplant in remaining oil for about 10 minutes until just softened, being careful not to brown or overcook it. 5. Transfer eggplant into a shallow baking dish and top with the tomato-sauce mixture, dispersing it evenly. Bake for 40 minutes, then serve hot or refrigerate and enjoy cold. Recipe stores well in the fridge for several days but is unsuitable for freezing.
Per serve: energy 1677 kJ (401 Cal); protein 3 g; fat 39 g; saturated fat 6 g; cholesterol 0 mg; carbohydrate 8 g; sugars 8 g; fibre 7 g; calcium 63 mg; iron 1.2 mg; sodium 404 mg