The following tasty eggplant-tomato relish, or side dish – called “alburnia” in Ladino – comes from the Sephardic cuisine, which I’ve mentioned here quite a few times.
While the combination of eggplant and tomatoes is popular in many cuisines, the method of preparing this dish is quite unique, and produces a very distinct texture and flavor. The eggplant slices are first fried, then cooked in tomato sauce, and then, contrary to common culinary logic, are chopped in the sauce, and cooked further, to a jam-like consistency. The fried eggplant adds its caramelized flavor and a different texture than that of eggplants simply cooked in sauce. This additional step requires a bit of planning ahead, but is no doubt worth the extra effort.
Traditionally, the dish is served as a warm side dish, mostly with meat or chicken. However, it is also wonderful as a spread for sandwiches, as a topping for Bruschetta or pasta, or as a tasty dip, with crackers or crusty toasted bread on the side. Try it and enjoy.
Notes:
* Sprinkling the eggplants with salt for a few hours, makes them absorb minimal amount of oil while frying. Don’t skip this step, or you’ll end up with very soggy and oily eggplants.
* For more information about Sephardic cuisine, check THIS POST.
Makes: 6
Draining the eggplant: 4 hours, preferably overnight
Prep time: 20 minutes
Frying time: 20 minutes
Cooking time: 40 minutes
Ingredients:
1 large eggplant
2 Tbs salt
Oil for frying
2 medium tomatoes
2 Tbs tomato paste
1/2 tsp sugar
1 tsp salt
½ tsp freshly ground black pepper
1 cup water
1 large clove garlic
1 Tbs olive oil
- Cut the eggplant lengthwise, into medium thick slices. Sprinkle with salt on both side, place in a colander, and let stand for at least 4 hours, preferably overnight.
- Pat-dry with paper towels. In a wide frying pan, heat oil for shallow frying over over medium-high heat. Fry the eggplant slices until deep golden brown on both side. Place on paper towels and let cool to room temperature.
- With a sharp knife, cut X on each tomato top, and place in a bowl. Cover with boiling water and let stand for about 1 minute. Drain, let cool a bit and remove the skin. Cut each tomato into quarters. Remove the centers with the seeds and place them in a small strainer over a medium bowl. Squeeze and keep the juice. Discard skins and centers.
- Cut the tomatoes into medium size cubes, and add to the bowl with the tomato juice. Add the tomato paste, sugar, salt, pepper and water, and mix.
- Peel and cut the garlic into small cubes. Place in a large pan, add the olive oil, and gently fry over medium heat, just until the garlic changes color.
- Add the tomato mix into the pan. Mix and bring to a boil. Lower the heat to medium, and cook for 5 minutes.
- Add the fried eggplant, and cook for 5 minutes. Now, using a fork and knife, gently start to shred the eggplant, while mixing with the tomato sauce. Taste and adjust seasoning.
- Lower the heat to low, and cook, stirring gently occasionally, for about 30 minutes, until the mixture has a jam consistency. Serve warm or at room temperature.
As soon as I get my CSA box on Wednesday, I am going to make your recipe.
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Thank you Bernadette, I’m glad you liked the recipe. I hope you’ll enjoy it. 🙂
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What an interesting dish! I’m thinking perhaps its roots were in reimagining some left-over friend and sauced eggplant?
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Thank you Dorothy, I’m glad you liked the recipe. I wouldn’t be surprised if it came to be the way you describe! 🙂
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I get a really good jarred sauce/spread similar to this that has roasted peppers in it as well. I use it on street taco-sized tortillas with cheese for a quick pizza-like crunchy lunchy.
It takes only a few minutes in the toaster oven – put down a piece of parchment paper or tinfoil to catch drips – and just heat on the rack to get a crunch on both sides. Add any bits of leftover veggies, or olives/anchovies for a remarkable taste experience.
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Sounds good, and definitely less time consuming! 🙂
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A new type of preparation to me. Must be really appetizing! 🙂
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Thank you Luisella, I’m glad you liked the recipe. This way of preparing is indeed quite special, and creates special texture and flavor. 🙂
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Sounds very interesting and should be delicious. I am sure my family would love it.
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Thank you Dolly, I’m glad you liked the dish. It is indeed delicious. I hope you’ll enjoy it. 🙂
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Something new for Sukkot. My pleasure, dear Ronit!
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חג שמח, גמר חתימה טובה! 🙂
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גם לך
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תודה! 🙂
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WUNDERBAR!!!
Already before I read the text I thought: this stuff would be definitely delicious as a spread or topping as well!
Our eggplant «next generation» just starts to grow! Probably I will buy some at the market before their harvest, because I can’t wait!!!
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Thank you Felix, I’m glad you liked this special dish. It’s one of my favorites, and can indeed be used in various ways. I hope you’ll enjoy it. Best regards. 🙂
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This looks sooo tasty!
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Thank you, I’m glad you liked the dish. It is indeed very tasty! 🙂
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Oh my goodness, It sounds amazing Ronit! Would like to taste this too! 😀
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Thank you Aletta, I’m glad you liked the dish. It is so tasty, and can be used in different ways. 🙂
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Will try it
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Hope you’ll enjoy it. 🙂
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Sure I will
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This must be delight 😋
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Thank you Suni, I’m glad you liked the dish. It was so tasty. 🙂
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I’m trying to include more tomatoes in my diet. Their health benefits are amazing. 🍃🍅
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Can’t imagine life without tomatoes! 🙂
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I love eggplants🤤 Looks so yummy Ronit👍
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Thank you Tanooki, I’m glad you liked the dish. It’s so tasty, and can be used in different ways. 🙂
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Wow this looks super delish!
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Thank you Nisha! 🙂
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Amazing stuff! It looks fantastic. I’m surprised you keep the skins on the eggplant, but it obviously cooks down and works!
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Thank you Mimi, I’m glad you liked the recipe. In this case, keeping the skins adds another layer of texture, and they do cook down. However, peeling the eggplant is always an option. 🙂
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Hi Ronit – what a great recipe. We love this kind of dish. I see your Sephardic eggplant and tomato relish sitting very well on top of a freshly baked piece of Turkish flatbread (or many types of bread). Thanks for the detailed tutorial.
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Thank you Ron, nice to see you again. I’m glad you liked the recipe. It is indeed the perfect topping for freshly baked bread. 🙂
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I already miss the weekly basket of tomatoes I would buy at the market. They are still good just not so many. Perfect way to use them in this recipe with the eggplant 🙂
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With you on that Judi. No doubt summer tomatoes are so much better, especially when eaten fresh. 🙂
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Looks so delicious! And that color is tempting too.
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Thank you Sandhya, I’m glad you liked the dish. It is indeed very delicious. 🙂
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Ronit,
Thank you for this step by step picture tutorial of this amazing looking eggplant dish. My mother- in law is Sephardic and all her food is fabulous but her recipes and measurements are non existent. We usually have to cook along with her to learn a recipe and constantly adjust measurements. Your tutorial will be helpful. Thanks ( First time visiting your blog and enjoying it.) http://www.realfoodblogger.com
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Thank you for your comment. I’m glad you’ve found the recipe and photos helpful.
I know exactly what you mean about “no measurements” Sephardic cooks – which is why I try my best to document these fabulous recipes.
If interested, check the link below for more Sephardic recipes. 🙂
https://ronitpenso.wordpress.com/?s=sephardic
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Reblogged this on Recipe Goals.
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Excellent! Thanks 🎉💓
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