Yemenite Eggplant (Aubergine) Casserole

Recipe by Devora
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the eggplant in thin discs, sprinkle evenly with salt, and place in layers in a colander over the sink.
  • Place a weighted bowl directly on top of the eggplant and let drain for 30 minutes.
  • Remove the weight, turn over the eggplant, and let drain another 30 minutes.
  • While the eggplant is draining, heat oil, onion and garlic and cook on medium heat until onion turns transparent and garlic is browned.
  • Add the spices and stir to coat the onion.
  • Add the tomatoes and cook until it boils.
  • Reduce heat to low and cook uncovered for 30 minutes.
  • Remove from heat.
  • Preheat oven to 350.
  • Pat eggplant dry with paper towels.
  • In a frying pan, fry eggplant in a layer of oil 2 minutes per side.
  • In a casserole, arrange layers of eggplant and tomato sauce, ending with sauce.
  • Bake uncovered in the oven for 30 minutes.
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