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Eggplant Oriental

Foreign.Taste's picture
Ingredients
For sauce
  Onion 1 Medium, sliced
  Peanut oil 2 Ounce
  Minced garlic 1 Tablespoon
  Canned whole tomatoes 12 Ounce, drained
  Tomato puree 12 Ounce
  Chili sauce 8 Ounce
  Tabasco sauce 1⁄2 Teaspoon
For eggplant
  Eggplant 2 Pound, peeled, cut into 1-inch cubes (2 Eggplant, 1 Pound Each)
  Olive oil 1⁄4 Cup (4 tbs) (About)
  Lemon juice 1 Tablespoon
  Tabasco sauce To Taste
  Fresh dill 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

To make the sauce: Saute onion in peanut oil in large saute pan until tender.
Add garlic.
Saute for 2 minutes, stirring constantly.
Add tomatoes, tomato puree, chili sauce, Tabasco sauce, salt and pepper; mix well.
Simmer over medium heat for 1 hour, stirring frequently.
To make the eggplant: Preheat the oven to 350 degrees.
Combine eggplant with olive oil and lemon juice in large baking pan; mix to coat well.
Bake for 30 minutes, stirring several times.
Stir in tomato sauce.
Bake for 30 minutes longer or until eggplant is tender.
Cool.
Process in food processor until smooth or chop very fine.
Add Tabasco sauce, salt and pepper.
Adjust seasonings.
Chill until serving time.
Fold in dill.
Serve slightly chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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