Mamou's Eggplant
This recipe has been in our family for at least three generations. It’s one of those recipes where everyone knows that we have been making it forever, but are not really sure who had the great idea to make it first. This dish is perfect for spring/summer as it highlights one of the seasons best vegetables, eggplant. Organic eggplant is best for this dish, as we find it brings so much more flavor. Served hot or cold, this layered eggplant dish is great as a side or a main. Let us know in the comments how you like it!
Ingredients
5 medium eggplant
2 cans purée tomatoes
2 cloves of garlic
Canola Oil
Salt
Two sprigs of thyme
Two sprigs of parsley
Rosemary for garnish
Recipe
Peel and thinly slice eggplants.
Arrange in a dish, and sprinkle salt on to the sliced eggplants. Let sit for about an hour.
Pour canola oil into a non-stick frying pan.
Dry eggplants, you want to absorb as much of the water from the vegetables as possible.
Fry eggplants, until both sides of the slices are slightly browned.
Set aside cooked eggplants on a cloth or paper towel so that excess oil is absorbed.
Layer cooked eggplant in a baking dish.
Meanwhile, preheat oven to 350F (180C) and prepare your tomato sauce.
Add the 2 cans of tomatoes. Add minced garlic and herbs. Do not add salt to your sauce, as the eggplants are already salted!
Pour the sauce over your layered eggplant, and bake for about 30 minutes.
Serve over rice or quinoa.
