Sunday, October 18, 2009

Moroccan Baked Eggplant

Moroccan baked eggplant

1 eggplant, peeled and cut into round slices

Tomato Sauce:
1 cup passata pomodorri or canned tomatoes
1 TB harissa (spicy Moroccan pepper mix)
salt, pepper
1 TB moroccan spice mix

2-3 TB home-made framboise baked beans
1/4 cup turkey or beef ragu (slow cooked, or from a jar, bolognese sauce)
fresh grated parmesan

Peel eggplant, and slice into rounds. Sprinkle with salt, and let sit on a towel for 15 min. Rinse and pad dry (this will remove the more bitter taste from the eggplants). Salt and pepper the eggplant slices, heat a grill pan, and dry fry the eggplant slices on both sides until slightly brown.

Meanwhile prepare the tomato sauce by mixing all the ingredients in a bowl.

Preheat oven to 400F. Use an oven-save serving dish (ceramic or a tapas dish), and place 1 layer of eggplant slices on the bottom of the dish. Add some tomato sauce and some ragu. Distribute over the slices. Add another layer of eggplant, and again distribute tomato sauce and the beans. Add remaining slices for decoration and sprinkle with fresh grated parmesan. Bake for 20min, and serve hot!

Makes 2 servings! Serve with rice.

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