Thomas's eggplants
Fried eggplants baked with a fresh basil tomato sauce and parmesan.
Ingredients
| — | eggplants (about 4) |
| — | oil for frying |
| — | salt |
| — | a little sugar |
| — | about 1 medium casserole of tomatoes (for 4 eggplants) |
| — | onion |
| — | garlic |
| — | 10 basil leaves |
| — | powdered ginger |
| — | parmesan |
Instructions
- Cut the eggplants in half, then score a lattice through the flesh.
- Fry the eggplants in oil at level 7 out of 9. First with the skin facing up, periodically pressing the skin to check if they have softened and pressing them so they go under the oil. Do not let them get too soft. About 5 minutes per side. Then with the skin facing down, and sprinkle with salt and a little sugar.
- Transfer them to a baking tray with the skin facing down.
- Now start on the tomatoes: cut off a lid and gently squeeze out the juice. Then, depending on their size, cut them into halves or quarters (as for a salad, or a bit larger). You will need about 1 medium casserole of tomatoes for 4 eggplants.
- Saute the tomatoes in the oil left from the eggplants together with onion, garlic and 10 basil leaves. Sprinkle with salt, a pinch of sugar and powdered ginger. Stir and cook for about 20 minutes. During cooking taste for salt and sugar. Also put basil on top of the eggplants in the tray.
- Sprinkle generously with parmesan.
- From the tomatoes set aside 1 cup, add water and puree into a (liquid) sauce.
- Then pour it over the other tomatoes in the pan. Stir and lower the heat to 5, and again taste for salt and sugar. Leave another 5 minutes for the sauce to reduce.
- Pour it over the eggplants. Shake the tray so the sauce goes under the eggplants and again sprinkle well with parmesan.
- Then bake in the oven for 40 minutes at 200 degrees.