You are here

Eggplant Sauce

Eggplant sauce is prepared by cooking eggplants in a sauce base like marinara or with other flavoring ingredients. This sauce is mostly served over spaghetti, pasta or noodles. Eggplant sesame sauce, eggplant rosemary sauce, Khoresh Bademjan sauce are some of the popular variants of eggplant sauce.

 

Eggplant Sauce Recipe  
 

  • Ingredients – Small onion, garlic cloves, green bell pepper, eggplant, tomatoes, dry red wine, fresh basil, fresh oregano, salt and pepper, and spaghetti are used in the preparation of sauce.
  • Method of Preparation - Onions and garlic are sautéed in little olive oil, and cooked with bell pepper, tomatoes, eggplant, wine, oregano and basil. The sauce is seasoned with salt and pepper, and simmered for a long time until it thickens. Eggplant sauce is served hot after pouring over spaghetti.
  • Variations – Tomato paste can be added to the sauce to make it thicker and the red wine can be replaced with white wine.  Home chefs sometimes process the mixture in food processor.

 

Popular Eggplant Sauce Recipes

 

  • Eggplant Marinara sauce – This sauce is usually prepared using roasted eggplants and served over cooked pasta.

    Ingredients – Eggplant, freshly grounded pepper, salt, extra –virgin olive oil, onion, garlic, crushed tomatoes, basil leaves, and Parmigiano Reggiano is used in the preparation of sauce.  

    Method of Preparation – The eggplant is roasted in oven after drizzling olive oil and sprinkling salt and pepper. Skin of the eggplants are peeled and mashed before adding to the sauce. Onion and garlic are sautéed in olive oil and cooked with other ingredients and crushed eggplant and seasoned with salt and pepper. The sauce is served after seasoning with Parmigiano Reggiano.

 

  • Eggplant –Tomato Sauce – This  chunky, and flavor –packed sauce is served over polenta or pasta during the fall and winter.

    Ingredients – Olive oil, onion, dried basil, dried oregano, red pepper flakes, Calamata olive, green olives, garlic cloves, sun-dried tomatoes, eggplant, green bell peppers, tomatoes, dry red wine, vegetable stock, tomato paste, are used in the preparation of sauce.

    Method of Preparation – Onions, dried basil, crushed red pepper and dried oregano are browned in olive oil. Olives, sun-dried tomatoes, and garlic are added and cooked for some time. Eggplant is added along with green bell peppers and the remaining ingredients are added gradually into the sauce. The sauce is served after seasoning with salt and pepper, oregano and basil and garnishing with freshly grated parmesan cheese.

    Serving – The sauce is served hot over steamed cauliflower, sautéed mushroom, cooked pasta or sautéed polenta.  

 

  • Eggplant and Rosemary Sauce – This herb based eggplant sauce is popular in Italy and is generally served over pasta dishes.

    Ingredients – Eggplant, onions, garlic cloves, rosemary, tomatoes, celery, cayenne pepper, parsley, olive oil and vegetable stock.

    Method of Preparation – Vegetables are sautéed in vegetable or olive oil and cooked with diced eggplants, and tomatoes. The sauce is thickened and cooked with stock and other flavoring ingredients like parsley and cayenne pepper.