Buy Eggplant Tomato | Selling with Reasonable Prices

• Extra virgin olive oil, 1 tablespoon
• 2 pounds of cubed Italian globe eggplants that have been peeled
• 5 sliced garlic cloves
• Ras al hanout, 1 tablespoon (or ground cumin)
• 3 kg of diced tomatoes
• To taste, add sea salt and freshly ground black pepper.
• 1 ounce of the whole, fresh basil leaves

1. Over medium heat, add the olive oil to the warm eggplant and stir to coat. The eggplant should be cooked for three to four minutes until it begins to brown. Cook for approximately 30 seconds, or until the garlic and ras al hanout are aromatic. While stirring, lower the heat to medium-low and add the tomatoes, salt, and pepper. Until the mixture achieves a jam-like consistency, cook the mixture for 30 to 40 minutes, stirring often. Add basil leaves after seasoning with salt and pepper to taste.
2. Up to four days in the fridge, or two months in the freezer.

Eggplant tomato recipe Italian

• 2 tablespoons olive oil
• 2 cloves of fresh garlic
• 2 eggplants were peeled cut into large cubes
• 6 extra large fresh tomatoes or 2 large cans of San Marzano Tomatoes about 6 cups
• 1 bell pepper seeded, sliced thinly, lengthwise
• 1 onion chopped
• fresh basil

• If using fresh tomatoes, blanch them in boiling water for one minute. After making an x in the apple's end, peel it.
• tomatoes should be diced. Set aside. You may take out some of the liquid if they are very watery. I made use of every portion of my tomatoes since they were so meaty.
• Dice the tomatoes finely if you're using canned ones. Make use of the full juice can.
• Heat the olive oil to a high temperature in a big saucepan.
• Olive oil should be heated and garlic should be softened in a Dutch oven. Add the onion and cook it for about a minute to flavor the oil.
• Combine the remaining ingredients.
• The eggplant should be cooked for three hours at low heat, or until totally soft.
• Making SOUP (which is an option)
• Use a Vitamix or immersion blender to puree the remaining 25% of the mixture. If you like, you can mix everything. Serve with Romano cheese and fresh herbs.

Eggplant tomato recipe Indian

• 2 medium eggplants. It is important that you use only the large, bulbous Italian eggplant here, not the skinny or small Japanese, Chinese or Indian eggplants.
• 8-10 garlic cloves. Use more if you love garlic. I can't have enough of it.
• 1 teaspoon vegetable oil. Use any unflavored vegetable oil or, if you have it, use mustard oil for an authentic touch. When cooking with mustard oil it's important to always bring it up to the smoking point first.
• 1 teaspoon cumin seeds. Cumin adds a wonderful, earthy flavor into the mix.
• 2 medium onions. Red onions work best here or use shallots. If yellow onions are all you have use those.
• ¼ cup cilantro (fresh coriander leaves). You need lots of cilantro in this baingan bharta recipe for tons of fresh flavor.
• 2 tablespoons grated ginger
• 4 tomatoes
• 1 green chili pepper. Use a serrano or jalapeno pepper. The green chilies add great flavor but if you're very sensitive to heat you can leave them out as there is also some cayenne pepper in this recipe.
• 1 tablespoon coriander powder
• 1 teaspoon cayenne (or any red chili powder). Use more or less depending on how much heat you like in the bharta.
• ½ teaspoon turmeric
• Salt to taste

• Roasting the eggplant over an open flame will produce a real Baingan Bharta with a smokey flavor. You may do this on a grill or a gas stove while the hood exhaust is flowing as quickly as possible. When handling eggplant, you must be cautious and use tongs since it might leak fluids. With tongs, rotate the eggplant over an open flame until the skin is completely scorched and a knife plunged into the core of the fruit comes out clean.
• Simply bake the eggplant if you don't like standing close to a hot burner, which is entirely understandable. Place it on a baking sheet that has been coated with aluminum foil, cut side down, after cutting it in half lengthwise. Roast eggplant for 30 minutes at 400 degrees Fahrenheit, or until the skin is browned and a knife inserted into the thickest part of the eggplant can slide through without sticking.
• Let the eggplant cool until it is safe to handle. After that, remove the meat. I like to chop it into little bits, but you may pulverize it now if you want it to melt into the tomato onion sauce.
• A key ingredient in baingan bharta is garlic. Make three incisions in the white part of each eggplant half and insert a garlic bulb into each one before roasting. The whole exquisite taste of the garlic is transferred to the meat while it bakes. Cut slits in the eggplant's exterior and press the garlic inside if you're roasting it over an open flame. Alternatively, you might sauté the ginger, onions, and garlic together.
• As with the bulk of Indian foods, you will season the oil before you start cooking. Jeera or cumin seeds may be added to hot oil.
• The onions will then be included. A big or medium onion must be roughly diced for baingan ka bharta. It ought to melt into the sauce after the meal is finished. I like to add some cilantro to the onions to give them more flavor.
• Additionally crucial are tomatoes. Use around three medium tomatoes, finely chopped, to add to the pan.
• The brinjal bharta sauce has a light seasoning. The only ingredients needed are red chili powder, cayenne pepper, turmeric, and coriander powder. You may add finely chopped jalapeno or serrano green chili peppers if you like extra heat.
• The roasted eggplant will be the last ingredient to be added, and all that is required of you is to toss it in and let it simmer in the sauce for a few minutes, allowing it to soak up all of the scrumptious flavors.
• Remove from heat, add extra cilantro as a garnish, and then serve.

Eggplant tomato recipe Chinese

• 1 Chinese eggplant can be found at any Asian market and at some western grocery stores. We frequently see them at Whole Foods and Safeway in the Bay Area although we usually purchase them at Chinese grocery stores. Sometimes they are labeled as Japanese eggplant or as Asian eggplant. They are characterized by their long slender shape and a low number of seeds.
• 1 large or 2 small to medium tomatoes any variety will work.
• 2 long hot peppers when we cannot find long hot peppers we go to the Korean market and get what is labeled as Korean peppers. Anaheim peppers are a good substitute as well.
• 2 tablespoons regular soy sauce
• 1 tablespoon of dark soy sauce is hard to find in western grocery stores but is easily found in Asian markets. If you do not have access to an Asian market you can buy it on Amazon although you will pay a premium for having it shipped to your doorstep. You can leave it out of the dish, but it adds a deeper complex flavor that is a nice addition.
• 2 Tablespoons cooking oil we use rapeseed or peanut oil.