Aubergines With Onions, Tomatoes and Red Chilies
This dish is often served for the Sabbath, as it can be made in advance and served cold the following day. It is also very good served hot with a rice pilaf. — Paola Gavin, author of Hazana
- 2 Pounds small eggplants
- Olive oil, for frying
- 3 medium onions, chopped
- 3 garlic cloves, finely chopped
- 2 –3 red chilies, deseeded and finely chopped
- 1 Pound tomatoes, peeled, deseeded and roughly chopped
Trim the ends off the eggplants then cut into rounds about 5mm (1/4in) thick and sprinkle with salt. Place in a colander set over a bowl and leave for 1 hour to drain off any bitter juices. Rinse off the salt and pat dry, then fry in hot oil until golden on both sides. Drain on paper towels.
Add 2 tablespoons oil to the same pan, then add the onions, garlic and chilies. Cook over a moderate heat until the onions start to turn golden, stirring from time to time so they cook evenly. Add the tomatoes and cook over a gentle heat for 10 minutes. Add the fried eggplants and simmer for 10 more minutes or until the flavors are blended. Serve hot or cold.
Recipes excerpted with permission from Hazana: Jewish Vegetarian Cooking by Paola Gavin (Quadrille October 2017)