Sautéed Eggplant with Onions, Carrots and Garlic
3 medium eggplants
Wash the eggplants, cut the stem ends, and put them in a very hot oven (450') for 30 minutes.
2 big carrots, coarsely chopped
2 yellow onions, coarsely chopped
3 garlic cloves, finely chopped
1/3 cup finely chopped parsley
2 teaspoons + 1 teaspoon sugar
1 ripe tomato, skinned and mashed or finely chopped
2 1/2 tablespoons + 1 teaspoon olive oil
few drops of lemon juice
spices: cumin, thyme, coriander, black pepper, paprika
Meanwhile, heat 2.5 tablespoons olive oil in a non-stick skillet and fry carrots and onions with a pinch of salt until golden brown; in another skillet, sauté mashed tomato with 1 teaspoon olive oil, 1 teaspoon sugar and a pinch of paprika.
Take the eggplants out of the oven, cool them, make a slit in each one and let the liquid drain away; spoon the pulp out, coarsely chop it and add to the skillet with carrots and onions. Sauté uncovered for 5 minutes with black pepper.
Add tomato mixture, lemon juice, coriander, thyme, cumin and sugar; stir gently and let stand at low to medium heat for 5 more minutes.
Add parsley and garlic; taste for seasoning and add more salt and sugar as needed; let stand for 5 more minutes. Cool and serve with black or pumpernickel bread as an appetizer or a side dish.
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