Garam Masala Grilled Eggplant with Slow Cooked Tomatoes
Difficulty – Beginner
Time to Prepare – 30 minutes active, 5 hours inactive
Featured Seasoning – Garam Masala
Servings – 8
Sam
About this recipe:
Eggplant "steaks" are grilled with salt and our Garam Masala spice blend and then topped with a slow simmered tomato topping. This dish is robust enough to serve as part of a vegetarian main course, or try serving on top of crusty grilled bread with a salmon fillet for another delicious variation.
This recipe makes enough for about 8 servings or enough for 4 servings plus extra to make a spread or dip for tomorrow's lunch (recipe follows). The creamy spread is also a great substitute for mayo in a tuna or salmon salad mix.
Ingredients
For Grilled Eggplant
5 medium to large campari or on-the-vine tomatoes
1/2 cup extra virgin olive oil + more for drizzling
2 large globe eggplants
1-2 Tblsp Spiva Cooking Garam Masala seasoning
Kosher or sea salt to taste
For Eggplant spread (option for leftovers):
1/2 amount of above recipe (half of the eggplant and half of the tomato mixture)
2 Tblsp good quality tahini
2-3 Tblsp lemon juice
1/2 tsp (or to taste) sea salt
1 garlic clove
1/4-1/2 cup chopped fresh parsley, optional
Procedure
- 5-6 hours before your meal, or on another prep day, make the slow simmered tomatoes. Add the whole tomatoes and 1/2 cup of olive oil to a small pot and allow to simmer at a very low temperature until tomatoes are completely broken down and have a concentrated flavor. Reserve in the fridge until ready to use.
- Slice the eggplants lengthwise into 1/4-1/3 inch thick slices. Sprinkle both sides of the slices with kosher salt and allow to sit on paper towels for about an hour to allow excess moisture to release.
- Preheat the grill to 500 degrees.
- Remove the wet paper towels and drizzle the eggplant slices with some olive oil.
- Sprinkle both sides of the eggplants slices with the Garam Masala seasoning.
- Grill the slices for about 4-5 minutes on each side, or until tender but not too mushy.
- Serve the grilled eggplant with a few tablespoons of the slow roasted tomato mixture and use as a side dish for your favorite protein or as part of a vegetarian entree.
For the eggplant spread:
- Remove the skins from half of the grilled eggplant.
- Place eggplant in the food processor along with the remaining half of the slow roasted tomatoes. Add the tahini, 2 tablespoons lemon juice, 1/2 tsp sea salt, and garlic clove. Blend for about 1 minute until smooth and creamy.
- Taste and add additional lemon juice, salt, and Garam Masala seasoning depending on your tastes.
- Serve as a spread for a sandwich, a dip for veggies or crackers, or even as a substitution for mayo in a tuna or salmon salad.