Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, double cooked eggplant in tomato sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. You can double this recipes and freeze half. To freeze, let it cool completely then transfer to freezer safe storage bags or containers and freeze up to.
Double cooked eggplant in tomato sauce is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Double cooked eggplant in tomato sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have double cooked eggplant in tomato sauce using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Double cooked eggplant in tomato sauce:
- Take 2 medium eggplants
- Take 1 small onion chopped
- Take 3-4 cloves garlic sliced thin
- Prepare 1 bay leaf
- Make ready 2 allspice balls
- Get 3-4 tbs oil I like olive oil always
- Take 1/2 tsp granulated sugar
- Get to taste Salt and pepper
- Get 1 can crushed tomatoes
- Make ready 1-2 fresh Basil leafs
There's a lighter way, which is baking the This recipe is easily doubled. Drain when vegetables are cooked then add to the cooked pasta along with tomato sauce. Soft, sweet eggplant in rich tomato sauce. With just a few eggplants, tomato sauce and olive oil I too quickly cooked this dish, as I didn't want to spend time making the sauce I used canned tomato sauce with onion and a touch garlic powder because I forgot to buy garlic, and the result was yummy.
Steps to make Double cooked eggplant in tomato sauce:
- First take the 2 eggplants and slice them length wise and put them in a bowl coat them with salt to prevent them from loosing there colour
- Now bbq the eggplants at high heat till they get some colour on both sides
- Now add in a large skillet the onion basil garlic oil bay leaf and sauté till golden
- Turn the heat low add the crashed tomatoes and sugar,the sugar will help for the tomato not to be very zesty
- Cook like that for about 15 minutes at low heat and than add the eggplants and cook at low heat for another 20 minutes
- Enjoy καλή όρεξη
This tomato sauce though… this stuff is pretty sophisticated and special. To make the dish more savory, she adds dried porcini mushrooms to the eggplant, and the porcini soaking liquid to the tomato sauce. In an enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion and half of the garlic and cook over moderately high heat, stirring, until. Peeled eggplant slices are breaded with wheat germ and Parmesan cheese, then baked in this fiber-filled vegetarian main dish.
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