I am an eggplant lover and most of Iranians love this vegetable. This recipe is a fantastic dish that’s eaten as a warm side dish.
Aubergine onion with tomato sauce
5 Tbsp tomato passata
1 large onion, finely diced
1 Tbsp ginger paste
1 Tbsps garlic paste
1 Tsp turmeric powder
1 Tsp cumin
1 Tsp coriander powder
Salt – chili powder to taste
Oil – butter
Cut off the ends of eggplant and thinly slice. salt the slices and set them in a colander to drain for 20 minutes. Dry with paper towels before using.
Sprinkle some of turmeric over the top of eggplants and keep remaining of turmeric for next step.
In a sauce pan heat the oil over medium heat and cook eggplants until soft and golden brown. Set aside.
Now heat the oil and add all spices, ginger and garlic paste. Fry for 1 minute. Add diced onion and cook over medium heat until soft ( for 5 minutes).
Then add tomato passata and stir in for 1-2 minutes. Then, return the fried eggplants to the pot and gently mix with the sauce. Continue cooking on low flame for 10 minutes.
Serve this beautiful dish with flat bread.