Aubergines with onions, tomatoes and red chillies

Aubergines with onions, tomatoes and red chillies

Mussaka’a batinjan

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

This dish is often served for the Sabbath, as it can be made in advance and served cold the following day. This dish is also very good served hot with a rice pilaf.

Ingredients

Quantity Ingredient
900g small aubergines
salt
olive oil, for frying
3 medium onions, chopped
3 garlic cloves, finely chopped
2-3 red chillies, deseeded and finely chopped
450g tomatoes, peeled, deseeded and roughly chopped

Method

  1. Trim the ends off the aubergines, then cut into rounds about 5mm thick and sprinkle with salt. Place in a colander set over a bowl and leave for 1 hour to drain off any bitter juices. Rinse off the salt and pat dry, then fry in hot oil until golden on both sides. Drain on paper towels.
  2. Add 2 tablespoons oil to the same pan, then add the onions, garlic and chillies. Cook over a moderate heat until the onions start to turn golden, stirring from time to time so they cook evenly. Add the tomatoes and cook over a gentle heat for 10 minutes. Add the fried aubergines and simmer for 10 more minutes or until the ˆflavours are blended. Serve hot or cold.
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