Eggplants in Tomato Sauce and Garlic Yogurt Dressing is incredibly light and a dish that’s fitting for any occasion. It goes great as a side dish for that Sunday roast, or as a buffet item for Lenten. The traditional method is to fry the eggplants and then smother the sauce over them. In this case, I’ve broiled the eggplants, then added a thick tomato sauce and dressed it up with a garlic yogurt dressing for added flavor.
Skill level: Intermediate
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Eggplants in Tomato Sauce and Garlic Yogurt Dressing
2015-09-07 18:56:14
Serves 6
Traditional “Armenian” Recipe
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Eggplants
- 6 Indian eggplants (see note #1 below)
- 1 teaspoon salt
- ½ cup olive oil
Tomato Sauce
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 6 garlic cloves cut lengthwise into half
- 2 cups water
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper
Garlic Yogurt Sauce
- 1 cup yogurt
- ¼ cup cold water
- 2 – 3 garlic cloves crushed
- 1 teaspoon salt
- Chopped parsley for garnish
Instructions
- Remove the leaves around the tip of the eggplants leaving the end tips on.
- Using a sharp knife peel the skin giving the eggplant a “striped” look.
- Cut each eggplant in half.
- Cut each half eggplant in half, but not all the way through.
- Place the eggplants in a large bowl and sprinkle the salt all over.
- Toss and set aside for about 15 – 30 minutes.
- Rinse the eggplants under cold water and gently dry them using a paper towel.
- Line a baking sheet with foil.
- Drizzle the olive oil and using your hands rub the oil all over the eggplants.
- Spread any remaining olive oil onto the baking sheet to prevent the eggplants from sticking to the pan when cooking.
- Place the baking sheet on the center rack of your oven and broil.
- Broil for 30 minutes on one side.
- Remove from the oven and flip them over.
- Broil again for another 8 – 10 minutes, and remove from oven.
- Make the garlic sauce.
- Insert the garlic halves on one half of each eggplant.
- In a 5 quart saucepan, add the vegetable oil, tomato paste and fry for a few minutes on medium high heat.
- Add the water and the seasonings.
- Bring the tomato sauce to a boil.
- Lower heat to medium low.
- Arrange the eggplants skin sides down uniformly on the sauce.
- Cover and cook for 15 minutes.
- Gently remove the eggplants from the sauce and arrange on a serving platter.
- Pour the thick tomato sauce over the eggplants.
- Spoon the garlic yogurt sauce over the eggplants.
- Decorate with a few parsley leaves and serve at room temperature.
♣ Notes
- 1. Any type of eggplant would work, but the small ones are much more presentable, especially for entertaining.
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