Grilled Baby Eggplant with Tomato and Onion Sauce

I was told that this eggplant felt like silk on the tongue. This beautiful dish includes grilled (nearly charred) baby eggplants and then baked in a fresh tomato onion sauce. I have been known to add a pinch of saffron to the sauce. Serve as a side dish to any grilled meat or chicken, or serve on its own as a vegetarian choice over basmati rice. You will not be disappointed!

Ingredients:

5-6 baby eggplants, measuring 3-4 inches in length

Olive oil

Maldon Sea Salt

Fresh ground Pepper

Tomato-Onion Sauce Ingredients:

1 medium-large Fresh Onion

2 Tablespoons Olive Oil

2 Tablespoons of Sweet Butter

3 large Field Tomatoes

2 Cloves of Fresh Garlic, such as Red Russian, smashed

A pinch of Saffron

1/2 teaspoon Sea Salt or Maldon

Freshly ground pepper

2 Tablespoons of Fresh Chopped Basil

Method:

Slice the eggplants in half horizontally.

Rub both sides with Maldon Salt and Olive Oil to coat

Let sit for about 30 minutes

Then grill on the bar b que until slightly charred on both sides. Usually takes about 30 minutes total

You may also roast in the oven on a grill pan for about 30-45 minutes, until you have grill markings on the eggplant and the eggplant is cooked through

Meanwhile, make your tomato-onion sauce:

Heat olive oil and butter in medium skillet and add chopped onion

Cook on medium-low until onion is translucent

Then add chopped tomatoes, garlic, sea salt and a pinch of saffron

Cook on medium-high until you get a bubbly sauce and then reduce heat to low and cook through until the mixture is reduced by half

Oil or butter a 12 inch casserole dish. Pre-heat oven to 375 F

Lay out the eggplant and cover with the tomato-onion sauce

Sprinkle a little chopped basil

Roast for about 20 minutes until it is bubbling

Remove and add more freshly chopped basil

Serve with basmati rice or as a side dish.

Enjoy!