Eggplants in Tomato Garlic Sauce
Eggplants in tomato garlic sauce is a delightful dish that brings together the rich flavors of roasted eggplants and a homemade tomato sauce. This recipe is not only easy to follow but also offers a tasty and healthy meal option. Whether you’re a fan of vegetarian dishes or simply looking to explore new flavors, this recipe will surely be a hit at your dinner table.
Why Make This Recipe
This recipe is perfect for a number of reasons. First, it highlights the delicious taste of eggplants, which are often overlooked. Second, the homemade tomato garlic sauce is fresh and full of flavor. Making your own sauce allows you to control the ingredients and adjust flavors to your liking. Lastly, if you’re looking for a delightful meal that can be served warm or at room temperature, this dish delivers on all fronts.
How to Make Eggplants in Tomato Garlic Sauce
Ingredients:
- 2 eggplants
- 3-4 cups of homemade tomato garlic sauce
- 1/2 cup olive oil
- A handful of parsley
- 150 g feta cheese (optional)
For the tomato garlic sauce:
- 2 pounds San Marzano or Roma tomatoes
- 1/4 cup olive oil (plus 2 tablespoons more)
- 3-4 crushed garlic cloves
- Salt
Directions:
Make the tomato garlic sauce (can be made in advance):
- Cut the tomatoes in halves and pulse a few times in a food processor until you get a chunky sauce consistency.
- Place the processed tomatoes in a pot with 1/4 cup of olive oil and salt. Bring to a boil, then reduce heat and allow it to simmer until the sauce thickens (about 30-40 minutes). Stir occasionally.
- When most of the moisture evaporates and the sauce starts to stick to the bottom, add the remaining 2 tablespoons of olive oil and cook for a few more minutes.
- Turn off the heat and stir in the crushed garlic cloves and more salt to taste.
Prepare the eggplants:
- Cut the eggplants lengthwise into 1/4 inch thick slices. Aim for about 7-8 pieces from each eggplant.
- Brush both sides of each slice with olive oil and sprinkle with salt. Use all of the 1/2 cup of olive oil on both eggplants.
- Arrange the slices on a baking sheet, cover with aluminum foil, and roast in the oven at 450°F (230°C) for 25-30 minutes.
- After 30 minutes, remove the foil and roast for an additional 5-10 minutes until a golden crust forms.
Assemble the dish:
- In a skillet or baking dish, layer the tomato sauce and eggplant slices alternately until everything is used up.
- Place the dish back in the oven for another 5-10 minutes to heat through.
- Let it cool to room temperature, sprinkle with fresh parsley, and serve with feta cheese and crusty bread.
How to Serve Eggplants in Tomato Garlic Sauce
This dish is best enjoyed warm or at room temperature. Serve it as a main dish alongside a fresh salad or some crusty bread to soak up the delicious sauce. If you love cheese, don’t forget to add crumbled feta on top for extra flavor!
How to Store Eggplants in Tomato Garlic Sauce
Leftover eggplants in tomato garlic sauce can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Tips to Make Eggplants in Tomato Garlic Sauce
- Choose firm, shiny eggplants. They should feel heavy for their size and have no blemishes.
- For a sweeter sauce, let the tomato garlic sauce simmer a little longer until it reduces even more.
- If you prefer a thicker sauce, feel free to blend it for a smoother consistency.
Variation
You can add other vegetables such as bell peppers or zucchini to the dish for added flavor and texture. Additionally, using herbs like basil or oregano can enhance the taste of the tomato garlic sauce.
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes for the sauce. Just keep in mind that fresh tomatoes may provide a brighter flavor.
2. Is this recipe vegan-friendly?
Yes, if you omit the feta cheese, this recipe is completely vegan.
3. How can I make this dish spicier?
To add some heat, include crushed red pepper flakes in the sauce or sprinkle some on top before serving.
