The sauce can be as spicy as you like.
Berenjena con salsa de tomate (Spanish)
Berenxena con salsa de tomate (Galician)
Albergínia amb salsa de tomàquet (Catalan)
Serves 4
Preheat the broiler
2 small organic eggplants
4 Tbs. (60 ml) olive oil
2 green chilis, sliced
8 organic chopped garlic cloves
1 pound (455 g) organic tomatoes, chopped
Tahini
green chilies, minced
-Catalan-
un 1. Cook the eggplants on all sides over a high flame until the skins are charred.
dos 2. Let the eggplants cool to the touch.
tres 3. Peel off the skins.
quatre 4. Slice into a fan, leaving the stem on.
cinc 5. Heat the oil in a skillet over medium heat.
sis 6. Sauté the sliced chilis about a minute.
set 7. Add the garlic for another minute.
vuit 8. Add the tomatoes. Do not stir for a minute. then still and cook about 5 minutes, until the sauce thickens.
nou 9. Dip both sides of the eggplants into the sauce.
deu 10. Transfer the sauce to an ovenproof baking dish.
onze 11. Arrange the eggplants on top of the sauce.
dotze 12. Broil 10-15 minutes.
tretze 13. Place the sauce on a dish. Top with the eggplants.
catorze 14. Garnish with tahini and minced chiles to one side of the dish.
Bona gana! (Catalan)
Qué aproveite! (Galician)
Buen Provecho! (Spanish)
