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

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

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

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Grilled Aubergine with Tomato and Garlic Sauce

Ingredients

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