This recipe was created to be similar to the store bought Spanish Eggplant options and made without frying so that it would be a little easier and require less standing. Here we use garlic powder and dried parsley, because that was what was on hand, fresh would probably be even better.
- Cook Time
- Prep Time
- 1 cup ServingsServings
- 1 unpeeled eggplant cut in ¼ to ½ inch slices.
- 1-2 tablespoons Canola oil for the eggplant
- Oil spray
- 1 large Spanish onion
- 1-2 tablespoons Canola oil for the onion
- Salt, to taste
- Freshly ground pepper, to taste
- Garlic powder, to taste
- Parsley Flakes, to taste
- 2-3 ribs celery or ½-whole red pepper
- 2-3 tablespoons tomato paste
- Marinara sauce to taste, optional
Toss eggplant with a little oil, salt and freshly ground pepper. Place in a single layer on a foil-lined baking sheet sprayed with oil spray. Spray tops with oil spray. Bake for 20-30 minutes in a 400°F oven.
In the meantime, peel the Spanish onion, cut in half and then cut thin half-moon slices. Sauté in oil and season with salt, freshly ground pepper, garlic powder and parsley flakes. Once the onion slices are softened, add thin slices of celery, approximately 2-3 ribs. Or, add thin slices of red pepper. Season with salt and pepper to taste. Add tomato paste to your liking to the pan and cook until it starts to bloom. Add a bit of water. You may want to add some Marinara sauce, depending on your preference. I would suggest ¼-½ cup.
Combine eggplant and sautéed vegetables. Season to taste. Add more sauce, if desired. Serve warm as a side dish or at room temperature or cold as an appetizer.
Source: This recipe was contributed by a Joy of Kosher reader who wishes to remain anonymous.