Berenjenas al horno con tomate - Melitzanes Imam

Ingredientes

• 2 large eggplants
• 1 cup olive oil ((for the eggplants))
• + a splash of olive oil ((for the sauce))
• 1 large red onion (cut into slices)
• 8 garlic cloves (cut into chunky bits)
• 3 medium-sized ripe tomatoes (cut into 2cm / 1-inch pieces)
• 1 teaspoon tomato paste
• a handful fresh parsley (chopped)
• 1/3 teaspoon ground nutmeg
• kosher salt + freshly ground pepper

Preparación

1. 1

   Remove the tops and bottoms of the eggplants. Cut them in half lengthwise to create eggplant boats.

2. 2

   Place the eggplants in a big bowl with cold water and soak them for 30 minutes. You may place a plate on top to weigh them down. The soaking helps remove the bitter flavor from eggplants skin.

3. 3

   Preheat oven to 230°C / 446°F.

4. 4

   Drain the eggplants and place in a casserole dish. Score them with a knife creating deep criss-cross lines to help the eggplants bake well in the center. Take the 1 cup of olive oil and using a spoon, add spoonfuls of the oil on each eggplant.

5. 5

   Season the eggplants with kosher salt and freshly ground pepper.

6. 6

   Bake for 30 minutes until nicely roasted on top. Meanwhile, start preparing the tomato sauce.

7. 7

   Heat the splash of olive oil in a skillet over medium heat. Add the garlic and the onion slices and cook until completely softened.

8. 8

   Stir in the tomatoes and season with some kosher salt, ground pepper, and ground nutmeg. Cook for about 10-15 minutes stirring occasionally, until tomatoes start to drain and become mushy. Add the tomato paste and cook for 2 minutes more stirring occasionally.

9. 9

   Using a fork press the eggplants a bit to make some space for the sauce to sit on. Add spoonfuls of the sauce on the eggplant boats. Reduce heat to 160°C / 320°F and slow-cook the eggplants for about 35 minutes. Then raise the temperature again to 200°C / 392°F and roast the eggplants for about 10-15 minutes more.

10. 10

    Serve with chopped fresh parsley on top.