Eggplant can be intimidating and certainly hard to incorporate into a family menu. I think I found a solution: this uncomplicated and mouth watering recipe. Eggplant in tomato sauce originates in Turkey, but it is also found in Greece. This recipe can be made ahead of time as the flavors intensify while resting. I first came across it at a small health food store with a tiny hot bar specializing in Mediterranean cuisine. I have never before tasted eggplant made this way: casserole like setting but no cheese, bread crumbs or flour. Needles to say, I was blown away by it.
I like the lightness and pure vegetarian flavor of this dish. It pairs well with meat, can also be served alone or with the addition of rice or noodles.
- Cover with aluminum foil and bake for 45-60 min. The eggplant should become soft with a reduced amount of sauce. Uncover and let rest for 10min. Sprinkle with the remaining parsley and serve. This dish tastes great warm or at room temperature.