Name: Aubergines with Tomato Topping
Yield: Serves Four
Ingredients: 15 ml/1 tbsp tomato purée (paste) diluted in 150 ml/¼ pint/⅔ cup hot water; salt and ground black pepper; 2.5 ml/½ tsp each dried oregano and thyme; 2.5 ml/½ tsp sugar, or to taste; 45 ml/3 tbsp chopped fresh parsley; 2 large onions, finely chopped; 150 ml/¼ pint/⅔ cup olive oil; 900 g/2 lb fresh tomatoes, peeled if you like, and chopped (canned is fine); 3 garlic cloves, finely chopped; 3 medium aubergines (eggplants), total weight about 800g/1¾lb

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Griddled aubergine, topped with a rich tomato and onion mixture, is eaten in various guises throughout the Balkans, Mediterranean and Middle East. They are often served as an accompaniment to a meat or a dairy meal but also make a fabulous main vegetarian course, paired with a simple rice dish or a cooling salad with yogurt.

Ingredients

3 medium aubergines (eggplants), total weight about 800g/1¾lb
150 ml/¼ pint/⅔

Method

Trim the aubergines, then slice them into rounds, about 1cm/½in thick.
Heat half the olive oil in a ridged griddle pan or large frying pan and shallow-fry the aubergines in batches, turning them over once, until light golden on both s