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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Savory Pies Main Dish Side Dishes Vegetables Greek European Dinner Party Vegetarian Dietary Low Sodium Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something Taste Mood Savory 4 Hours Or Less

Eggplant Aubergine With Garlic Cream Sauce

This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called sunday best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult."

Steps

Salt and sweat the eggplant pieces for 30 minutes.
Preheat oven 400 degrees.
Meanwhile , heat 1 tb.
Olive oil , saute onion until limp and golden.
Add rest of ingredients through salt& pepper.
Bring to boil , reduce heat and simmer , uncovered for 30 minutes , until sauce is thick and chunky.
Or use any tomato sauce you personally like.
Best if thick and chunky.
Boil the unpeeled garlic cloves in water to cover for 2 minutes.
Can skip , if your cloves are already peeled.
Drain , hit each clove lightly with mallet or flat side of large knife.
Peel.
Place in a small saucepan with stock to cover.
Simmer for about 45 minutes.
Replenish stock as needed.
Whirl garlic and stock in blender until pureed.
Set aside.
Rinse and drain eggplant of salt.
Brush a large baking sheet with 1 / 4 olive oil.
Place in oven until hot.
Place eggplant on hot pan.
Bake 25-30 minutes.
Check frequently , turn with tongs after 15 minutes , do not burn or allow to become crisp.
Looking for .

Ingredients

eggplants, olive oil, onion, plum tomatoes, dried basil, dried thyme, dried oregano, bay leaf, salt and pepper, garlic cloves, boiling water, butter, flour, milk, egg, parmesan cheese