From a Slovak Garden: Garlic-Stuffed Eggplant in Tomato Basil Sauce
Details
Whole eggplants, a pocketful of garlic, and a simple tomato sauce create a rustic, comforting classic.
Ingredients
Instructions
Prepare the Eggplant
Wash the eggplants thoroughly. Partially peel them in stripes for a decorative look. Make a deep incision in the lower, wider part of each eggplant and push one or two cloves of garlic as deep as you can into the opening.
Sear the Eggplant
Rub the eggplants with olive oil. Heat a large, wide pan over medium-high heat and sear the eggplants on all sides until they are nicely browned.
Simmer in Sauce
In a bowl, dilute the tomato paste with 2 cups of water. Pour this mixture over the seared eggplants in the pan. Season with salt, black pepper, and add the fresh basil leaves.
Cook
Bring the sauce to a simmer, then reduce the heat to low. Cover the pan and let it gently cook for 20-30 minutes, depending on the size of the eggplants, turning them occasionally until they are tender.
Serve
Serve the garlic-stuffed eggplants hot, traditionally accompanied by creamy mashed potatoes to soak up the delicious sauce.
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