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How To make Eggplant, Tomato and Pepper Sauce
1 Medium eggplant
1 ts Salt
1 c Chicken broth
3/4 c Chopped onion
3 lg Cloves of garlic, minced
6 Ripe Roma tomatoes,
Chopped (2 cups) 1 lg Red bell pepper, seeded,
Chopped (1 1/4 cup) 1/4 ts Crushed red pepper flakes
3 tb Tomato paste*
1 ts Honey
Peel and dice eggplant; place in medium bowl. Sprinkle with salt; toss well. Let stand at room temperature 15 minutes to soften. While eggplant softens, bring broth to a boil in large heavy saucepan over medium-high heat. Reduce heat; stir in onion and garlic. Simmer 3 minutes. Add tomatoes, bell pepper and red pepper flakes; simmer an additional 10 minutes, stirring occasionally. Drain eggplant in colander; rinse well. Add eggplant, tomato paste and honey to sauce. Simmer 15 minutes or until thickened, stirring occasionally. Serve hot over cooked pasta, grilled fish or chicken. Makes 3 1/2 cups of sauce.
How To make Eggplant, Tomato and Pepper Sauce's Videos
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
Is there anything better than garlicky roasted eggplant in the summer? I personally love eggplant and it’s one of my favourite vegetables. Beautifully caramelized, sweet, and so easy to make. This Roasted Garlic Eggplant with Yogurt Dip recipe can be used for spreads, or enjoyed on its own with refreshing yogurt dips. It is perfect to make on the grill or in the oven which is my preferred method. I hope you give this recipe a try and please let me know what you think in the comments or how you made it differently.
INGREDIENTS:
The Eggplant:
3 small eggplants cut in half mine were palm size
drizzle of olive oil for the eggplant + sprinkle of salt on each one
The Garlic Oil:
1 tablespoon olive oil
1-2 minced garlic cloves depending on how garlicky you like it
2 basil leaves ripped, finely chopped, or sliced
The Yogurt Dip:
½ cup plain yogurt any you like
salt to taste
tablespoon of lemon juice or to taste
teaspoon of olive oil
tablespoon finely chopped fresh dill or 1/2 a teaspoon of dry dill weed
✨You can find the full printable recipe with tips and directions on my website which is linked here:
Or you can search for “eggplant” in the search tab on my blog and it will pop right up ????themodernnonna.com
#eggplantrecipe #eggplant #vegitarianfood #summerrecipies #homemade #viral #shorts #themodernnonna #easyrecipes
Pepper & Eggplant Pasta Recipe
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Cooking once again in Jamie's Italian Stratford, Gennaro teaches you to create a fresh and simple pepper and aubergine pasta.
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Fried Eggplant with Spanish Tomato Sauce | Irresistible One-Pan Recipe
EPISODE 615 - How to Make Fried Eggplant with Spanish Tomato Sauce | Berenjena a la Española con Tomate Recipe
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FRIED EGGPLANT IN MEDITERRANEAN TOMATO SAUCE; An irresistible summer dish
Eggplant is a tasty and meaty summer fruit that is a favourite in Turkish Cuisine.
You can prepare a whole menu of eggplant dishes with the rich selection of eggplant recipes in Turkish Cuisine. Just make sure the eggplants are fresh and in season!
Fried Eggplant in Mediterranean Tomato Sauce is a delightful summer dish, best served at room temperature. You can refrigerate the dish to keep it fresh for a couple days. It is a tasteful side dish for a warm summer dinner or lunch.
Try this Mediterranean dish on warm summer days when eggplants and tomatoes have their most palatable fragrance!
Ingredients
1500 g (~7-8 medium-sized) eggplants
250 g (6-7) banana peppers
3 cups grapeseed (or fine vegetable) oil
For the Sauce:
1300 g (10-12) Roma tomatoes
2 tbsp olive oil
6-7 garlic cloves
1 tbsp vinegar
2 tbsp sugar
1/2 tbsp salt
1 tsp ground black pepper
PREPARATION
Wash the banana peppers, discard the seeds and stems. Then, chop into ~2 by 5 cm rectangles and set aside
Wash the eggplants, discard the stems. Stripe the skin of each eggplant and submerge into a bowl of saltwater for a minimum of 30 minutes
Then, dry and chop the eggplants into ~3 by 3 cm cubes and set aside
COOKING
Pour 3 cups of vegetable oil into a large and dep pan. Heat the oil and test it using 1-2 pieces of vegetables. If bubbles surround the vegetables, the oil is ready for frying.
First, fry the peppers for 1-2 minutes, until they soften. Remove the peppers from pan and drain the excess oil using a strainer.
To keep the original colours, do not over-kill the peppers! Once they have softened, immediately take them out of the pan and set aside.
Fry the eggplants in small portions to prevent cooling of the oil. Fry the eggplants on medium-high heat for 6-7 minutes, until they become tender and slightly golden brown.
Over-fried eggplants will absorb the oil which will weigh down the dish.
THE SAUCE
Wash and skin the tomatoes. (!) Use the hot water shock technique for easy skinning. Then, dice the tomatoes and set aside.
Peel and wash the garlic cloves. Mince them and set aside.
Por 2 tbsp of olive oil into a pan.
Add the minced garlic and stir for a few seconds. Add the diced tomatoes, stir for 15-20 minutes on medium-high heat.
Once the tomatoes release their juice, add 2 tbsp of sugar, ½ tbsp salt, 1 tbsp of vinegar, and 1 tsp of ground black pepper.
Then, set the stove to a very low heat and simmer the sauce for 90 minutes (1.5 hours).
Once the sauce loses its excess juice, turn off the heat and assemble with the vegetables while it is still hot.
SERVING
Layer the vegetables into a serving plate. This way you can serve the vegetables homogenously. Once all the vegetables are arranged, pour the hot tomato sauce over them, and let the dish cool down to room temperature.
You can decorate with a couple of lightly fried peppers or fresh parsley leaves.
Enjoy the taste of summer!
Thank you for following!
Fairies' Cuisine Homemade Turkish food recipes
Make this restaurant-style spicy Chinese eggplant recipe at home | Marion’s Kitchen
A classic Chinese eggplant recipe from Sichuan province. This is one of my all-time fav Chinese vegetable recipes. It's a Chinese eggplant recipe with garlic sauce that's spiked with chilli oil and Sichuan peppercorns. Try it served as is with steamed rice, or as part of a Chinese banquet-style spread.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
My version of Zaalouk (Moroccan Eggplant Salad)
Get the Recipe:
⭐️ Zaalouk is a delicious cooked eggplant salad made with tomatoes, garlic, cumin, and olive oil. Learn how to make it in one pot in about 30 minutes.
⭐️ Ingredients
3 tablespoons extra virgin olive oil + extra to drizzle
3 cups tomatoes seeded and diced
2 tablespoons tomato paste (optional)
5 cloves garlic
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon salt
¼ teaspoon red pepper flakes
2 medium eggplants
¾ cup water
2 tablespoons parsley chopped
2 tablespoons cilantro chopped
4 wedges lemon (optional)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️