Eggplant and Tomato Sauce, a rich and spicy sauce perfect to eat on its own but wonderful for dressing pasta!
The eggplant and tomato sauce is made with tomato sauce seasoned with a smoky flavored spice mix enriched with eggplant pulp and lemon juice.
The recipe is quite simple to make and can be customized using other seasonings like cumin and/or coriander powder.
You can use this sauce on its own, as a topping for pizzas, flatbreads, sandwiches… or as an original pasta dressing.
I usually eat it accompanied by plain rice and other roasted vegetables.
In conclusion, the eggplant and tomato sauce is an original recipe with a bold flavor and extremely versatile.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, you can write a comment or use the contact form at the bottom of the page.
You might also like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stove, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for Eggplant and Tomato Sauce
- 1 black oval eggplant
- 7 oz tomato sauce
- 1.4 tbsp lemon juice
- 2 tbsp spices
- 1.4 tbsp extra virgin olive oil
- 1 sprig basil
Tools
- Air Fryer
- Pan
- Lemon Squeezer
- Knives
- Cutting Board
- Ladle
Eggplant and Tomato Sauce Recipe
Start preparing the eggplant and tomato sauce by cooking the eggplant.
After washing it, pierce it with a fork or skewer and place it in the air fryer basket.
Cook it at 356°F for about 25 minutes, the pulp should become very tender.
Place it in a bowl and let it cool.
(you can find instructions for other cooking methods in the FAQ section at the bottom of the page)
Heat the extra virgin olive oil in a pan for a couple of minutes.
Put the tomato sauce in the pan without adding water.
Season the tomato sauce with the spice mix (mine is based on smoked paprika), stir, and adjust the salt if necessary.
Cook over low heat for 12-15 minutes.
Meanwhile, cut the eggplant in half and remove the skin.
Chop the pulp very finely with a knife.
With the stove off, add the eggplant to the tomato.
Also add the juice of half a lemon.
Finish the preparation of the eggplant and tomato sauce with some fresh basil and a drizzle of raw oil.
Eggplant and Tomato Sauce
Consult this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the Pasta with Eggplant Cream, Burrata, and Cherry Tomatoes
FAQ (Frequently Asked Questions)
How long does it last?
You can store this sauce in an airtight container in the refrigerator for 2-3 days.
Can I bake the eggplant?
Yes, in a fan-assisted oven at 356°F for 1 hour.
Can I microwave the eggplant?
Yes, at 800W for 15 minutes, leaving them in the microwave for 10 minutes without opening the door.
Can I boil the eggplants?
Yes, you can cook them in boiling water for about 20 minutes.
Also try the Eggplants Stuffed with Ricotta
If you have doubts or curiosities or want to collaborate with me, use the contact form you find below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
