- 17 1/2 ounces [500 g] eggplants
- 7 ounces [200 g] tomatoes, chopped
- 3 1/2 ounces [100 g] onions, minced
- 4 garlic cloves, crushed
- 3 tablespoons + 1 teaspoon [50 mL] olive oil
- Oregano, to taste
- Pepper, to taste
- 1 1/2 ounces [40 g] sesame seeds
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- Rinse, peel then thinly slice eggplants; reserve.
- Into a casserole, simmer together chopped tomatoes, minced onions and crushed garlic, sprinkled with oregano.
- Poivrer, couvrir et laisser mijoter la sauce pendant 20 minutes.
- Chauffer l'huile d'olive dans une poêle; y dorer les tranches d'aubergines réservées, pendant 3 à 4 minutes de chaque côté.
- Meanwhile, preheat oven to 400°F [200°C].
- Alternately layer eggplant slices and tomato sauce into an oven-safe dish.
- Sprinkle all over with sesame seeds.
- Transfer into preheated oven, for 10 minutes.
- Serve, into baking dish.
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