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Recipe
Baked Eggplant with Tomato Sauce
Difficulty
Time
50 minutes
Oven-baked eggplant cubes served with a rich tomato sauce.
Ingredients
| 3–4 | eggplants |
| 2 tbsp | Olive oil |
| as desired | Salt |
| as desired | Black pepper |
| as desired | Sweet paprika powder |
| 2 cloves | garlic |
| 1 tsp | sugar |
| 1.5 tsp | Yayla paprika tomato paste |
| 500 g | crushed tomatoes |
| as desired | Basil (fresh or dried) |
Preparation
1
Crush the garlic and sauté in a little olive oil. Add the Yayla paprika tomato paste and cook for about 1 minute. Stir in the crushed tomatoes, then season with salt, pepper, basil and sugar. Simmer gently for 30–40 minutes until the sauce thickens.
2
Preheat the oven to 180 °C (fan). Cut the eggplants into medium-sized cubes. Toss with olive oil, salt, pepper and sweet paprika. Spread on a baking tray and bake for about 15 minutes.
3
Remove the eggplants from the oven and let them cool slightly. Arrange on a plate, spoon the tomato sauce over the top and serve.
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Tip:
The tomato sauce can be prepared a few days in advance. Pour it hot into a clean jar, seal well and store. This saves time on the day of serving.
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