This Middle Eastern dish is delicious. When I make this recipe I eat it for just about every meal until itís finished. The eggplant, tomatoes and flavourings work harmoniously together to create a unique taste that is just out of this world. You can serve this dish as a main or a side.
This dish looks wonderful and tastes even better
: 15 minutes
: 45 minutes
: 8 servings
1 kg eggplant, cut into 1 cm thick slices
1/2 cup (125ml) extra virgin olive oil
1/3 cup (95gm) tomato paste
1/2 tsp saffron, threads or imitation powder
1 cup (250ml) verjuice* (or dry white wine)
1 red onion, finely chopped
2-3 cloves garlic, finely chopped
1 tsp ground cumin
1/4 tsp smoked paprika
250 gm grape, cherry or mini Roma tomatoes, halved
250 gm cherry truss tomatoes, quartered
1/8 cup (20gm) roasted pine nuts, plus extra to serve
1/8 cup (10gm) parmesan cheese, plus extra to serve
salt and pepper, to taste
The combination of ingredients produces a delicious meal that everyone will enjoy
I like to serve this dish with couscous and sprinkled with a few more pine nuts and some extra parmesan cheese. This meal takes a substantial amount of time and effort to make but it is worth it. Plus, you will have plenty left over for meals during the week. It is nice reheated or served cold.
Enjoy this meal by itself or as an accompaniment
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