Eggplant with Tomato
A Greek-inspired dish of golden eggplant in a rich tomato and garlic sauce. Oregano, honey, and vinegar bring herbal, sweet, and tangy notes, with chopped parsley as an optional finish. Serve with toast, rice, or couscous.
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Cooking
Air fryer- Temperature
- 200 °C
- Cooking time
- 20-30 min
Then simmer in the tomato sauce for 5-10 minutes.
Ingredients
- 2large eggplants (use half as many again if medium-sized)
- 800 gcrushed tomatoes
- 4garlic cloves
- 1 tbspdried oregano, level spoonful
- 1 tsphoney
- 1 tbspvinegar
- chopped parsley, to tasteoptional
- eggs, as desiredoptional
- extra virgin olive oil, as needed
- salt, to taste
Steps
Peel and chop the garlic. Heat a drizzle of olive oil in a large frying pan over medium heat and gently fry the garlic until lightly golden. Keep an eye on it and lower the heat if it colours too quickly.
Add the crushed tomatoes, oregano, and salt to taste. Cook over medium heat, stirring occasionally, until the sauce thickens. If it splatters, cover the pan partially. If it becomes too dry, add a little water.
While the sauce cooks, wash the eggplants and remove the stems. You can peel off a few strips of skin if you prefer. Cut into bite-size pieces, put in a bowl, season with salt, and coat generously with olive oil.
Cook the eggplant in the air fryer at 200°C for 20-30 minutes, checking occasionally, until golden and tender inside. Cook in batches if needed to avoid overcrowding.
Stir the honey and vinegar into the tomato sauce. Add the cooked eggplant, mix gently, and simmer over low heat for 5-10 minutes so the flavours come together.
If using parsley, add it and cook for another couple of minutes. Taste and adjust the salt.
Optionally, make small wells in the eggplant and tomato mixture in the pan and crack the eggs into them. Cover and cook over low heat until the whites are set and the yolks are cooked to your liking.