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Eggplant Sauce

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This Eggplant sauce would surely 'light' up your taste buds. Dip your snack or pour it on your fav pasta, this wonderful eggplant sauce has varied uses. Fresh oregano and balsamic vinegar gives a heady mix of flavors to the dish.
  Eggplant 1 Small, peeled and cut into 2" cubes
  Garlic 1 Clove (5 gm), minced
  Olive oil 1 Teaspoon
  Defatted chicken stock 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1 Tablespoon
  Tomato paste 1 Teaspoon
  Chopped fresh oregano 1 Teaspoon
  Balsamic vinegar 1 Teaspoon

In a large no-stick frying pan over medium heat, saute the egg plant and garlic in the oil for 1 minute.
Add the stock, reduce the heat, cover and cook for 7 to 10 minutes, or until the eggplant is very soft.
Stir in the parsley, tomato paste, oregano and vinegar; cook for 1 to 2 minutes, or until the mixture resembles a chunky sauce.(For a smooth sauce, transfer the eggplant mixture to a food processor fitted with the steel blade and puree.)

Recipe Summary

Side Dish

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