Yemenite Eggplant (Aubergine) Casserole

1. 1

   Slice the eggplant in thin discs, sprinkle evenly with salt, and place in layers in a colander over the sink.

2. 2

   Place a weighted bowl directly on top of the eggplant and let drain for 30 minutes.

3. 3

   Remove the weight, turn over the eggplant, and let drain another 30 minutes.

4. 4

   While the eggplant is draining, heat oil, onion and garlic and cook on medium heat until onion turns transparent and garlic is browned.

5. 5

   Add the spices and stir to coat the onion.

6. 6

   Add the tomatoes and cook until it boils.

7. 7

   Reduce heat to low and cook uncovered for 30 minutes.

8. 8

   Remove from heat.

9. 9

   Preheat oven to 350.

10. 10

    Pat eggplant dry with paper towels.

11. 11

    In a frying pan, fry eggplant in a layer of oil 2 minutes per side.

12. 12

    In a casserole, arrange layers of eggplant and tomato sauce, ending with sauce.

13. 13

    Bake uncovered in the oven for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.