Simple Grilled Aubergines
Serves
2
·
50
mins
·
Easy
Ingredients
- 1 Aubergine
- 1 400g tin whole plum tomatoes
- 2 Cloves garlic
- 1 Sprig of thyme
- Extra virgin olive oil
- Chopped parsley
- Salt
A fantastic summer side dish, or serve it as a sauce over pasta or rice for an easy supper.
Method
- Add some olive oil to a heavy based saucepan on a medium heat.
- Thinly slice the garlic and add to the pan. Cook for 1 minute or until just before the garlic begins to brown.
- Remove the tomatoes from the tin (leaving the juice) and add to the pan.
- Cook at a gentle simmer for 45 minutes, stirring occasionally, until the sauce is darkened and reduced. Mash the tomatoes with a potato masher or with the back of a wooden spoon and season to taste with salt.
- About 10 minutes before the tomatoes are done, cut the aubergine into 1cm thick discs. Lay these in a single layer on a lightly oiled baking sheet and lightly season with salt.
- Place under a hot grill until brown (around 5 minutes) and then turn and cook on the other side.
- To serve, spread a thin layer of the tomato sauce, then layer the aubergines on top. Then spoon over the rest of the sauce and drizzle with olive oil and parsley. This can be served as a side dish or used as a sauce with pasta or rice.
Share
Last updated:
22
May
2024
Ingredients
- 1 Aubergine
- 1 400g tin whole plum tomatoes
- 2 Cloves garlic
- 1 Sprig of thyme
- Extra virgin olive oil
- Chopped parsley
- Salt
A fantastic summer side dish, or serve it as a sauce over pasta or rice for an easy supper.
Method
- Add some olive oil to a heavy based saucepan on a medium heat.
- Thinly slice the garlic and add to the pan. Cook for 1 minute or until just before the garlic begins to brown.
- Remove the tomatoes from the tin (leaving the juice) and add to the pan.
- Cook at a gentle simmer for 45 minutes, stirring occasionally, until the sauce is darkened and reduced. Mash the tomatoes with a potato masher or with the back of a wooden spoon and season to taste with salt.
- About 10 minutes before the tomatoes are done, cut the aubergine into 1cm thick discs. Lay these in a single layer on a lightly oiled baking sheet and lightly season with salt.
- Place under a hot grill until brown (around 5 minutes) and then turn and cook on the other side.
- To serve, spread a thin layer of the tomato sauce, then layer the aubergines on top. Then spoon over the rest of the sauce and drizzle with olive oil and parsley. This can be served as a side dish or used as a sauce with pasta or rice.
Share
Last updated:
22
May
2024
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