Aubergine roasted in Tomato Sauce
This is loosely based on a Turkish dish I recently learned how to make. It's tomatoy aubergines with rice.
Yield
4 servingsPrep
30 minCook
45 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
eggplant
Diced into large cubes 1.5cm |
*
|
| 1 | large |
onions
cut into 4 then sliced |
|
| 1 | clove |
garlic
crushed |
|
| 800 | grams |
tomatoes, canned, crushed
tinned chopped tomato |
|
| 1 | large |
olive oil
plenty |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
eggplant
Diced into large cubes 1.5cm |
*
|
| 1 | large |
onions
cut into 4 then sliced |
|
| 1 | clove |
garlic
crushed |
|
| 8E+2 | grams |
tomatoes, canned, crushed
tinned chopped tomato |
|
| 1 | large |
olive oil
plenty |
*
|
Directions
Dice the aubergine into large chunks and put into a baking dish . Douse in olive oil (it soaks up a lot, so be generous) and put into the oven at gas mark 6 for about 15 minutes mixing them up half way.
Meanwhile put some rice on to cook.
While those cook, put the tinned tomatoes and garlic into a pan with another gush of olive oil and some salt. Mix well and let it simmer for 5 minutes.
Once the aubergines are ready, add the onions and tomato sauce and mix together. Return to the oven for another 15 minutes.
Spoon the final mixture onto a pile of rice, and enjoy.
