Braised Eggplant and Tomato with Sage Recipe
Summary
Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings2
HealthyLow Calorie
Ingredients
| Eggplants | 2 Small | |
| Salt | 3/4 Teaspoon | |
| Extra- virgin olive oil - 1/4 cup plus 2 tablespoons | ||
| Plum tomatoes | 1/2 pound, halved | |
| Sage leaves | 6 | |
| Garlic | 3 Clove (5gm) | |
| Red pepper -€“ a pinch, crushed | ||
Directions
GETTING READY
1) Remove the stem ends from the eggplants. Cut into half along the length.
2) Sprinkle the eggplants with 1/2 teaspoon of the salt and let stand for 30 minutes.
3) Gently squeeze excess liquid from the eggplants and blot dry with paper towels.
MAKING
4) In a large skillet, add 1/4 cup of oil and heat up.
5) Add the eggplants in a single layer, cut-side down.
6) Arrange the tomatoes, sage leaves and garlic on top.
7) Sprinkle with the remaining 1/4 teaspoon salt and the red pepper.
8) Cover the skillet with a lid and cook for 20 minutes, over moderate heat.
9) Add the remaining 2 tablespoons oil.
10) Carefully turn the eggplants, cover and cook until soft, 10 to 15 minutes longer.
SERVING
11) Use 2 warmed shallow soup plates, to place 2 pieces of eggplant. Top with the tomatoes and juices.
TIPS
If you wish, slip off the tomato skins.
1) Remove the stem ends from the eggplants. Cut into half along the length.
2) Sprinkle the eggplants with 1/2 teaspoon of the salt and let stand for 30 minutes.
3) Gently squeeze excess liquid from the eggplants and blot dry with paper towels.
MAKING
4) In a large skillet, add 1/4 cup of oil and heat up.
5) Add the eggplants in a single layer, cut-side down.
6) Arrange the tomatoes, sage leaves and garlic on top.
7) Sprinkle with the remaining 1/4 teaspoon salt and the red pepper.
8) Cover the skillet with a lid and cook for 20 minutes, over moderate heat.
9) Add the remaining 2 tablespoons oil.
10) Carefully turn the eggplants, cover and cook until soft, 10 to 15 minutes longer.
SERVING
11) Use 2 warmed shallow soup plates, to place 2 pieces of eggplant. Top with the tomatoes and juices.
TIPS
If you wish, slip off the tomato skins.
Chef
