Eggplants are a versatile ingredient that, when cooked properly, can turn any meal into an unforgettable culinary experience. To start, wash the eggplants well under a stream of cold water, making sure to remove any impurities or pesticide residues. After washing, pat them dry with a towel to remove excess water. Cut the eggplants into slices about one centimeter thick. It is important that all slices are of similar thickness for even cooking. Using a sharp knife, score each piece diagonally, forming a grid, to allow the salt to penetrate better and to remove excess water.
After you have finished scoring the eggplants, place them in a colander, sprinkle salt over them, and mix gently. Let the eggplants sit in the colander for about 30 minutes. This process not only helps to remove excess water but also reduces the characteristic bitterness of the eggplant. While the eggplants are doing their job, you can focus on preparing the tomatoes.
Wash the tomatoes well and cut them into quarters, then remove the seeds, as they can add a bitter taste to the final dish. Cut the tomato pulp into small cubes, then grate a few cloves of fresh garlic. The aroma of the garlic will amplify the flavor of the tomatoes and add a touch of savoriness. Together with the garlic, finely chop a few sprigs of fresh parsley, which will bring extra freshness to the dish. Add all the ingredients to a bowl: the chopped tomatoes, garlic, parsley, salt, pepper, and 5 tablespoons of olive oil. Mix well so that the flavors combine.
Now that all the ingredients are prepared, it is time to assemble the dish in the baking tray. Start by laying a uniform layer of eggplant on the bottom of the tray, covering the entire surface well. On top of the eggplant, add a generous layer of the tomato and garlic mixture, ensuring that each piece of eggplant is well covered. Continue alternating layers of eggplant and tomatoes, making sure that the last layer is of tomatoes, which will form a delicious crust at the end.
After you have finished layering all the ingredients, drizzle the remaining 5 tablespoons of olive oil over the dish. This will help to caramelize the tomatoes and add a touch of richness. Cover the tray with aluminum foil to retain moisture during cooking. Preheat the oven to 180 degrees Celsius and place the tray inside. Cook for about 45 minutes or until the eggplants become soft and tender. Finally, remove the foil and let the dish sit for a few minutes before serving to allow the flavors to settle. This dish is perfect to be served as a main course or as a side dish alongside meat, being a true delight for the taste buds.
After you have finished scoring the eggplants, place them in a colander, sprinkle salt over them, and mix gently. Let the eggplants sit in the colander for about 30 minutes. This process not only helps to remove excess water but also reduces the characteristic bitterness of the eggplant. While the eggplants are doing their job, you can focus on preparing the tomatoes.
Wash the tomatoes well and cut them into quarters, then remove the seeds, as they can add a bitter taste to the final dish. Cut the tomato pulp into small cubes, then grate a few cloves of fresh garlic. The aroma of the garlic will amplify the flavor of the tomatoes and add a touch of savoriness. Together with the garlic, finely chop a few sprigs of fresh parsley, which will bring extra freshness to the dish. Add all the ingredients to a bowl: the chopped tomatoes, garlic, parsley, salt, pepper, and 5 tablespoons of olive oil. Mix well so that the flavors combine.
Now that all the ingredients are prepared, it is time to assemble the dish in the baking tray. Start by laying a uniform layer of eggplant on the bottom of the tray, covering the entire surface well. On top of the eggplant, add a generous layer of the tomato and garlic mixture, ensuring that each piece of eggplant is well covered. Continue alternating layers of eggplant and tomatoes, making sure that the last layer is of tomatoes, which will form a delicious crust at the end.
After you have finished layering all the ingredients, drizzle the remaining 5 tablespoons of olive oil over the dish. This will help to caramelize the tomatoes and add a touch of richness. Cover the tray with aluminum foil to retain moisture during cooking. Preheat the oven to 180 degrees Celsius and place the tray inside. Cook for about 45 minutes or until the eggplants become soft and tender. Finally, remove the foil and let the dish sit for a few minutes before serving to allow the flavors to settle. This dish is perfect to be served as a main course or as a side dish alongside meat, being a true delight for the taste buds.
Ingredients
-1kg of eggplants (3 large pieces) -4 or 5 tomatoes -3 cloves of garlic -10 tablespoons of olive oil -salt -pepper -a bunch of fresh parsley