Eggplant grilled with tomato sauce is a popular and delicious dish that originates from Mediterranean cuisine. It's a flavorful vegetarian option that can be served as a side dish or as the main course.
Wash and cut off and discard the stem end of the eggplant.
Cut the eggplant into 1 cm thick slices (either diagonal or crosswise).
Salty each side of the eggplants and leave it for half an hour or more, to release the juices and bitterness from veg.
Meanwhile, we prepare the sauce for the eggplants:
2 large tomato put in blender along with 2 garlic cloves, salt, and pepper to taste( chili flakes if preferred)
Preheat the barbecue to medium heat.
Drain the eggplant and pat it dry with paper towels or a clean kitchen towel.
Brush each side with olive oil and sprinkle them with salt.
Cook over medium heat for 5 minutes or until black grill marks appear. Cook another side.
Once the eggplant is tender and cooked, remove it from the grill and let it cool.
Cut Fresh coriander.
Place the grilled eggplants on the serving plate on top of each eggplant put a small tsp of tomato sauce and coriander leaves to a fresh taste.
The eggplant can be enjoyed hot or at room temperature and will last for up to 3 days in the fridge.
Enjoy with a main meal as a side dish, as a starter, or as a main course.
5 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.