Helen RandellEggplant Bake
March 30th 2010 10:41
It's eggplant season at our place - finger eggplant season to be exact! A while back I planted four little seedlings, and for a while they didn't do anything, and then they did a bit more nothing, and then seemingly overnight they have fruited profusely.
So, there are a few things I have in my mind about what to make with my finger eggplants. I love chopping them up and using them in curries and stirfries, but also I want to make mouassaka, baba ganoush and some spicy eggplant fritters.
To whet my appetite for these little guys I thought I would make a basic eggplant bake, combining the flavours of tomato, garlic, onion, eggplant and cream. I was impressed, and you could certainly substitute finger eggplants with you usual variety.
Eggplant Bake
100ml oil
1 medium brown onion, diced
3 garlic cloves, diced
810g tinned whole tomatoes
1 cup fresh basil leaves, chopped
5 finger eggplants, sliced (or two normal eggplants, sliced)
300g sour cream
150g parmesan cheese
Saute the garlic and onion in the oil and cook until softened, about 10 minutes. Add tomatoes and basil and stir until sauce thickens, remove from heat.
Grill eggplant on both sides until soft.
In a dish, layer tomato mix, eggplant slices and sour cream, finishing with the tomato mix and then a layer of parmesan. Bake in a moderate oven for 30 minutes. Serve with a green salad.
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