Classic Patladzhan s Domaten Sos (Eggplant with Tomato Sauce)
Традиционно ястие · Bulgarian
A traditional Bulgarian dish featuring tender baked or fried eggplant simmered in a rich, savory tomato sauce, often seasoned with garlic and herbs. It's a comforting and flavorful vegetarian main or side dish.
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Съставки
- Eggplant2 large
- Tomatoes400g, crushed or diced
- Onion1 medium, finely chopped
- Garlic3-4 cloves, minced
- Olive oil4 tbsp
- Fresh parsley1/4 cup, chopped
- Saltto taste
- Black pepperto taste
- Water1/4 cup, if needed
Стъпки
- 1
Preheat oven to 200°C (400°F). Slice eggplants into 1-inch thick rounds. Optionally, salt and let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
- 2
In a large oven-safe skillet or pot, heat olive oil over medium heat. Sauté the chopped onion until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the crushed or diced tomatoes, salt, and pepper. Bring to a simmer.
- 5
Arrange the eggplant slices over the tomato sauce. You can either layer them or place them on top.
- 6
Cover the skillet/pot and transfer to the preheated oven. Bake for 30-40 minutes, or until the eggplant is tender and cooked through. Add a little water if the sauce becomes too thick.
- 7
Remove from oven, stir in fresh parsley. Let it rest for a few minutes before serving.
