A delicious summer dish with the distinctive, sweet flavor of the eggplant.
Serves: 5-6 Preparation time: 10 minutes Cooks in: 50m Ready in: 60m
1 kg of eggplants, with their stalk
400g. of cherry tomatoes, cut in half
4 cloves of garlic, thickly sliced
1 onion, thinly sliced
1 teaspoon fresh thyme, chopped
2 bay leaves
2/3 cup olive oil
Salt and pepper
Preheat oven to 220ºC. Carve the eggplants on one side without removing the stalk and place into the opening three slices of garlic. Brush them with a little oil and bake in the oven for about 30 minutes until tender. Alternatively, you can cook on the grill, turning them on all sides until tender. Carefully cut the stalk, leaving the eggplants whole.
Sauté the onion in oil until soft. Add the remaining garlic, the eggplants, the tomatoes, the thyme, the bay leaves, salt and pepper and let the sauce simmer for 6-7 minutes until thickened.
Place the eggplants in a pan and pour over them the tomato sauce. Reduce heat to 180 °C and cook for about 15 minutes, until the sauce thickens.