Super delicious and easy to make picnic dish.
INGREDIENTS
- 2 large eggplants,
- 21/2 tbs virgin olive oil, plus extra to fry
- 1 onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 tbs tomato paste
- 1 tsp ground cumin
- 500g very ripe tomatoes, roughly chopped
- 1 tsp caster sugar
- Chargrilled pita bread, to serve
- 1 tsp ground coriander
METHOD
- 1.Salt eggplants liberally all and stand in a colander set over a bowl for 1 hour.
- 2.Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, for 4-5 minutes until onion begins to soften.
- 3.Reduce heat to medium and stir in tomato paste and cook, stirring frequently, for a further 5-6 minutes until paste begins to catch at the bottom of the pan. Stir in spices, tomato and sugar. Cook, stirring occasionally, for 6-8 minutes until tomato begins to break down and most of the liquid has become thick and glossy. Wash off the salt from the eggplant and pat dry.
- 4.Heat 2cm of the extra olive oil in a large frypan, and in batches, fry eggplant for 2-3 minutes, turning halfway, until golden.
- 5.Drain on a paper towel and repeat with remaining eggplant. Top up with more oil if needed.
- 6.Add cooked eggplant to the tomato sauce in the pan and cook very gently on low heat for 15-20 minutes until sauce looks split and oily. Serve immediately or refrigerate overnight and serve cold with some chargrilled pita bread.
- Picnic ready!
Spicy picnic eggplant
