Roasted Eggplant

Name: Roasted Eggplant
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 - 6
Ingredients: 4 medium sized eggplants; 1 tsp salt; 1/2 cup olive oil; 2 large onions (red or brown), peeled and thinly sliced; 2 cloves garlic, crushed; 400 g can chopped tomatoes; 2 tbsp coarsely chopped flat-leaf parsley; 1/4 tsp each of salt & ground black pepper; 1/2 tsp brown sugar; 1 juice of 1 lemon; 1/2 cup grated parmesan

20 minutes + 1 hour

Serves 4 - 6

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Ingredients

4 medium sized eggplants
1 tsp salt
1/2 cup olive oil
2 large onions (red or brown), peeled and thinly sliced
2 cloves garlic, crushed
400 g can chopped tomatoes
2 tbsp coarsely chopped flat-leaf parsley
1/4 tsp each of salt & ground black pepper
1/2 tsp brown sugar
1 juice of 1 lemon
1/2 cup grated parmesan

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Method

• Preheat the oven to 180°C. Trim any stalks off the eggplants, then, using a small knife or potato peeler, peel off strips of the skin lengthways, leaving alternate strips of skin and exposed flesh.
Sprinkle with salt and set aside. Heat 1/4 cup of the oil in a pan and fry each of the eggplants, turning so they brown on all sides. Remove from the pan and set aside.
• Heat the remaining 1/4 cup of the olive oil in the pan, to a medium
heat. Add the sliced onions and cook gently for 10 minutes until soft
and translucent. Add the garlic, cook for a further 2 minutes, then add tomatoes, parsley, salt and pepper. Simmer, uncovered, until it
reduces and deepens in colour – about 10 minutes.
• Pack the eggplants into an oven proof dish so they fit snugly. Cut
a slit in each eggplant, (not all the way through though) and spoon
some of the onion and tomato sauce inside each cavity. Spoon the remaining tomato mixture on top.
• Mix the sugar, lemon juice and water and pour this around the
eggplants until it almost covers them. Cover the dish with a lid or
double layer of foil and bake for 45 minutes or until the eggplants are tender, even collapsing.
• Remove the lid or foil, add grated parmesan and bake for 10-15
minutes more until the juices are reduced and syrupy and the top is golden.
• Serve warm or at room temperature, either as a side to roast meat,
or as a vegetarian main dish on its own.