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.
Homemade Spanish Eggplant
Servings
1 Servings
Ingredients
- 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
Instructions
- 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.
How many oz does this recipe yield?
I don’t know how many ounces, but probably about 2 cups