Grilled Aubergine with Tomato and Garlic Sauce

Name: Grilled Aubergine with Tomato and Garlic Sauce
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 1 tsp. finely chopped rosemary; 1 tsp. finely chopped sage leaves; 200 g red onion; 100 g sofrito; 2 sprigs of fresh thyme; 100 ml extra virgin olive oil; 1 tbsp. freshly chopped flat-leaf parsley; 1 bay leaf; 1 kg aubergine (approx. 4 large); olive oil for frying; 500 g passata; 50 g garlic paste or 6 cloves of garlic, minced; 50 g garlic paste or 6 cloves of garlic, minced; Sea salt and freshly ground black pepper; 1 tbsp. ground paprika; Sea salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Topped with a tangy pasta style sauce, these succulent aubergine rings go well with bread and olives on the side.

Ingredients

1 kg aubergine (approx. 4 large)
50 g garlic paste or 6 cloves

Europe
Greece
Starter
Mediterranean
Vegetarian
Gluten-free

Method

Make the tomato sauce: Using a food processor or hand-held blender, blitz together the passata, onion, sofrito, rosemary, sage, bay leaf parsley and thyme. Pour into a pan and add 200 ml water. Cover and simmer for 45 minutes until thickened. Season to taste. Stir in the extra