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Eggplant & Tomato Sauce (Vegan, Gluten Free)

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Eggplant & Tomato Sauce

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  • Author: Elika
  • Yield: 2 1x

Description

This Eggplant & Tomato Sauce is a healthy way to incorporate more veg into main and side dishes. Give it a go!


Ingredients

Scale

1 small eggplant

100g tomato paste

2 garlic cloves

1 red onion

1 tsp dried oregano 

2 tbsp extra virgin olive oil

150ml water

Salt & pepper to season


Instructions

  • Heat the oil in a heavy-based pan with a lid that fits well
  • Slice the aubergine in half and place flesh side down into the heated oil
  • When the eggplant is sealed and flesh slighted browned it’s time to finish the cooking by steaming
  • Stand by your water and pot lid
  • Moving fast to trap the steam, pour approx 50 ml of water into the pan and trap the steam that combines with the hot oil with the lid
  • Keep the lid on for 5 minutes to let the pressure of the steam soften the eggplant
  • When you hear the water has dried out and the pan starts to sizzle it’s complete
  • Remove the eggplant from the pan and set aside
  • Slice then finely dice the garlic and onion 
  • Heat the remaining oil in the same pan
  • Add the garlic and onion, saute till soft
  • Add the tomato paste and stir until heated through
  • Add herbs, water and seasoning, let it simmer slowly
  • Dice small the cooked eggplant and add to the pan
  • Stir through allowing the sauce to thicken
  • If it’s too dry you may add more water

Notes

  • This Eggplant & Tomato sauce is versatile – it can be made thick and served as a dip
  • Also works well with roasted broccoli, gnocchi and polenta
  • Mediterranean herbs work really well in the sauce such as basil or rosemary

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